Best Gaucho Steak Recipes

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STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE



Steak Gaucho-Style with Argentinian Chimichurri Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4-inch-thick slices

Steps:

  • Preheat a grill.
  • Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
  • Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
  • Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
  • Recommended beverage: Argentinian Malbec (red)

GAUCHO-GRILLED STEAK WITH CHIMICHURRI SAUCE



Gaucho-Grilled Steak with Chimichurri Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h3m

Yield 4 to 8 servings

Number Of Ingredients 12

6 garlic cloves, minced
2 jalapenos, minced
1/4 cup red wine vinegar
1 bunch fresh flat-leaf parsley, finely chopped
1 handful fresh oregano, finely chopped
2 limes, juiced
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon crushed black peppercorns
4 pounds skirt steak, trimmed of excess fat
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
  • Marinate the steak in olive oil for 30 minutes, turning to coat both sides.
  • Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.

GAUCHO STEAK WITH 4-HERB CHIMICHURRI



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



Gaucho Steak image

This recipe contains a flavorful and simple technique for grilling beef steak, which also works well on pork ribs. The result is savory, juicy meat.

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.

GRILLED GAUCHO STEAK WITH CHIMICHURRI SAUCE



Grilled Gaucho Steak with Chimichurri Sauce image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 33m

Yield 8 servings

Number Of Ingredients 20

3 red onions, peeled and sliced 1/2-inch thick
1/4 cup extra-virgin olive oil, for brushing
3 pounds skirt steak
Chili Water, recipe follows
8 fresh pita breads
4 vine-ripened tomatoes
1/2 pound blue cheese
1/2 cup plus 1 teaspoon Chimichurri Sauce, recipe follows
1 tablespoon smoked paprika
2 tablespoons salt
1 cup warm water
1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare a medium-hot fire in the grill.
  • Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a platter and reserve. Place the steaks on the grill. Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side. Transfer to a platter.
  • Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.
  • Slice the tomatoes into 1/4-inch slices and then cut the slices in half. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top. Transfer to the oven to keep warm. Slice the meat lengthwise into 1/2-inch slices and put into a bowl. Toss the meat with 1/2 cup Chimichurri Sauce. Remove the pita from the oven and divide the meat between them. Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion. Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve.
  • Mix all ingredients together.
  • Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.

GAUCHO CAYENNE STEAK DIABLO



Gaucho Cayenne Steak Diablo image

Make and share this Gaucho Cayenne Steak Diablo recipe from Food.com.

Provided by Karen in MA

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup Italian parsley (lightly packed)
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallots, minced
3/4 cup olive oil
3 tablespoons sherry wine or 3 tablespoons red wine vinegar
3 tablespoons lemon juice
1 teaspoon cayenne pepper
3 tablespoons salt
2 1/2 lbs steak (rib eye, New York, or, sirloin - 1 1/2 inches thick)
2 French baguettes, cut in 1/4-inch thick slices

Steps:

  • Place the parsley, garlic, salt, pepper, pepper flakes, oregano, shallots, olive oil, sherry, and lemon juice, in a blender or food processor and pulse until well chopped well, but not pureed. Reserve.
  • Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze bottle container.
  • Place the steak directly over a hot grill, baste with the cayenne grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness.
  • Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked.
  • Remove and repeat the slicing and serving procedure until steak is consumed.
  • For extra spicy steak, baste 2 or 3 additional times during grilling process.
  • Serve the chimichurri sauce alongside the steak.

STEAK GAUCHO STYLE WITH ARGENTINEAN CHIMICHURRI SAUCE



STEAK GAUCHO STYLE WITH ARGENTINEAN CHIMICHURRI SAUCE image

Categories     Beef

Yield 6-8 servings

Number Of Ingredients 18

Sauce:
1/2 cup lightly packed Italian parsley
1/4 cup fresh Cilantro
2 tbsp fresh oregano leaves(optional)
2 tbsp or more fresh Basil leaves (optional)
3 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp chili pepper flakes
2 tbsp shallot, or, onion, minced
3/4 cup vegetable or olive oil
3 tbsp sherry or red wine vinegar
3 tbsp lemon juice
Steak:
1 tbsp cayenne pepper
3 tbsp salt
2 1/2 lb. Skirt steak, rib eye, New York, or, sirloin, (1 1/2 inches thick)
2 baguette, cut in 1/4-inch thick slices

Steps:

  • 1. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped well, but not puréed. Reserve. Steak: 1. Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container. 2. Place the steak directly over a hot grill, baste with the cayenne grilling sauce, and grill until the meat reaches the desired degree of doneness. 3. Remove the steak from the grill and slice long angled strips across the grain. 4. Serve on a slice of baguette. (For extra spicy steak, baste 2 or 3 additional times during grilling process.) 5. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)

GAUCHO STUFFED RIB EYE STEAK



Gaucho Stuffed Rib Eye Steak image

Provided by Food Network

Categories     main-dish

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.

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SA



Steak Gaucho-Style with Argentinian Chimichurri Sa image

Traditional Grilled Argentinian Steak with Chimichurri Sauce. From food network.

Provided by Lynette !

Categories     Steaks and Chops

Time 30m

Number Of Ingredients 16

ARGENTINIAN CHIMICHURRI SAUCE:
1 c flat leaf parsley, loosely packed and chopped
4 clove garlic, minced
1 tsp salt
1/2 tsp black pepper, freshly ground
1/2 tsp chile pepper flakes
2 Tbsp fresh oregano leaves
2 Tbsp shallot or onion, minced
3/4 c olive oil
3 Tbsp sherry wine vinegar or red wine vinegar
3 Tbsp lemon juice, fresh
STEAK
1 Tbsp cayenne pepper
3 Tbsp salt
2 1/2 lb rib eye steak, new york strip steaks, or sirloin steaks
2 baguettes, sliced into 1/4 inch slices

Steps:

  • 1. Preheat a grill.
  • 2. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
  • 3. Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
  • 4. Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)

GAUCHO STEAK WITH 4-HERB CHIMICHURRI - GUY'S BIG BITE



Gaucho Steak With 4-Herb Chimichurri - Guy's Big Bite image

I love to try different variations of chimichurri, found this recipe on www.foodtv.com. Cannot wait to try it.

Provided by Cristina Barry

Categories     Steak

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 teaspoon garlic, minced
1 teaspoon cilantro leaf, freshly chopped
2 tablespoons olive oil
3 tablespoons tequila
1 tablespoon lemon juice, freshly squeezed
1 tablespoon lime juice, freshly squeezed
1/2 teaspoon salt
1 teaspoon black pepper, freshly cracked
1 1/2 lbs skirt steaks, trimmed
2 tablespoons cilantro leaves, freshly chopped
2 tablespoons fresh parsley leaves, freshly chopped
1 tablespoon basil leaves, freshly chopped
1 tablespoon oregano leaves, freshly chopped
2 tablespoons white onions, minced
2 tablespoons red bell peppers, diced
2 tablespoons garlic, minced
1 teaspoon salt
1 tablespoon black pepper, freshly cracked
1/2 teaspoon ground cumin
2 tablespoons red wine vinegar
1 tablespoon dried pasilla pepper
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.
  • For 4-herb chimichurri:
  • Mix all ingredients lightly in food processor until a coarse sauce is formed.
  • Set aside for 2 hours.

Nutrition Facts : Calories 488.7, Fat 30.8, SaturatedFat 8, Cholesterol 100.3, Sodium 1007.2, Carbohydrate 4.9, Fiber 1.1, Sugar 0.7, Protein 46.4

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