Best Gaucho Rib Eye Steaks Recipes

Gaucho Stuffed Rib Eye Steak image

Provided by Food Network

Time 1h55m

Number Of Ingredients 15

1/4 cup olive oil
8 to 12 small serrano chiles, stemmed, seeded if desired
16 garlic cloves, peeled
4 (10 to 12 ounce) rib eye steaks at least 1 inch thick
Salt and freshly ground black pepper
1 recipe Green Chile Paste (recipe follows)
2 poblanos, roasted , seeded and peeled
1/2 jalapeno chile, stemmed, seeded if desired and roughly chopped
2 garlic cloves, peeled
1/2 bunch cilantro, leaves only
1 teaspoon salt
Juice of 2 limes
2 tablespoons water
2 tablespoons olive oil
1/2 a small red onion, peeled and chopped

Steps:

If grilling, preheat the grill. In a small saucepan over moderate heat, heat the olive oil until hot. Add the serranos and saute until the skins start to brown and the chiles soften, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Add the garlic and cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper towels and let cool. With a paring knife, make five or six 1-inch horizontal slits along the edge of each steak. Stuff each slit with either a garlic clove or chile. Season all over with salt and pepper. Grill the steaks, or saute in a lightly oiled cast iron pan over high heat, 2 to 3 minutes per side for medium rare. Coat serving plates with the green chile paste and top each with a steak. Serve hot.
In a blender combine all of the ingredients and puree until a chunky paste is formed. Serve at room temperature.

Gaucho Steaks with Chimichurri Vinaigrette image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons chopped garlic
1/2 teaspoon dried red pepper flakes
1/3 cup fresh cilantro leaves, chopped
1/8 cup hoja sante leaves, chopped, optional
1/8 cup fresh oregano leaves, chopped
Sea salt and fresh ground pepper
1/4 cup fresh parsley leaves, chopped
8 jalapeno chiles
20 cloves garlic
2 tablespoon extra-virgin olive oil
Four 12-ounce steaks, about 1-inch thick
Sea salt and freshly ground pepper

Steps:

For the chimichurri vinaigrette: Mix the olive oil, vinegar, garlic, red pepper flakes, cilantro, hoja sante if using, oregano and salt and pepper to taste. Add the parsley just before serving. Makes about 3/4 cup.
For the steaks: Using tongs, roast the chiles over a stove top flame, rotating so the chiles blacken evenly on all sides, 3 to 5 minutes. (Alternatively, place on a pan under the broiler and broil a few minutes each side until blackened.) Place the chiles in a bowl and cover with plastic wrap. Let stand for 10 minutes. When cool enough to handle, peel the charred skin. Stem and seed the chiles and slice into thin strips. Set aside.
In the olive oil, slowly cook the garlic in a saucepan over medium heat, stirring occasionally, until the cloves are fragrant and have softened, about 10 minutes. When cool, cut into thin slices, or you can also leave whole.
Lay the steaks flat on a work surface. Make 3 incisions in each steak parallel to the work surface to create pockets. Stuff each with roasted chiles and garlic. Sprinkle generously with salt and pepper.
Grill the steaks over medium-high heat to the desired doneness, about 5 minutes on each side. Serve with the chimichurri vinaigrette.

Gaucho Steak with 4-Herb Chimichurri image

Provided by Guy Fieri

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 22

1 teaspoon minced garlic
1 teaspoon freshly chopped cilantro leaves
2 tablespoons olive oil
3 tablespoons tequila
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
1 1/2 pound skirt steak, trimmed
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly chopped basil leaves
1 tablespoons freshly chopped oregano leaves
2 tablespoons minced white onion
2 tablespoons diced red bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground cumin
2 tablespoons red wine vinegar
1 tablespoon pasilla peppers, dried
2 tablespoons extra-virgin olive oil

Steps:

For the steak:
Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.
4-herb chimichurri:
Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.

Gaucho Steak image

Provided by Northwest Lynnie

Categories Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

4 New York strip steaks or 4 sirloin steaks (1 1/2" thick)
1 cup hot water
1 tablespoon cayenne pepper (or to taste)
1/2 teaspoon salt

Steps:

Stir the hot water, salt, and cayenne pepper together and let stand, covered.
Bring steaks to room temperature.
Pat them dry with paper towels.
Grill steaks over direct heat, basting each side twice with a small spoonful of the pepper mixture during grilling.
Cook the steaks for about 10 minutes per side, depending on their thickness, the heat of your flame, and your preference for degree of doneness.
I prefer to grill with charcoal for its added flavor.