GAUCHO SNACKS

GAUCHO SNACKS image

Yield 16 bites

Number Of Ingredients 15

Chimichurri Sauce:
2 cups stemmed fresh parsley, ideally Italian flat-leaf
5 tablespoons olive or vegetable oil
3 tablespoons freshly squeezed lemon juice
3 - 5 cloves garlic, minced
1 medium shallot, minced, or 2 tablespoons minced onion
2 tablespoons sherry wine vinegar or red wine vinegar
1 teaspoon red pepper flakes (or to taste)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Gaucho Steak
3 tablespoons salt
1 tablespoon cayenne pepper
Two 1-pound New York strip steaks, ideally 1 1/4 inches thick
1 sourdough baguette, sliced into sixteen 1/4-inch-thick slices

Steps:

Place all chimichurri ingredients in a food processor or blender and puree. Reserve. Preheat grill to high heat. In a small bowl, mix salt and cayenne. Rub mixture into both sides of the steak. Place the steaks over direct heat and grill to desired degree of doneness (approximately 6 minutes per side for medium-rare). Remove the steaks from the grill, cover with aluminum foil, and let rest for 5 minutes. If you do not have a grill (or it is under 3 feet of snow), eliminate the cayenne pepper from the dry rub, and cook steaks in a heavy pan over medium-high heat for approximately 6 minutes per side. To assemble, slice steaks into 1/4-inch-thick pieces. Set pieces on baguette slices and top with chimichurri sauce.