Gaucho Topping For Steaks Molho Para Carne Food

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SA

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-GRILLED STEAK WITH CHIMICHURRI SAUCE

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.

BEEF GAUCHO

Steps:

• Brown the ground beef in a saute pan over medium-high heat for 8 to 10 minutes. Once the beef is browned, add the oregano and a pinch of salt, black pepper and crushed red pepper. Add the sliced onions and cumin and cook until the onions are translucent. Stir in the Spanish paprika. Simmer the filling over low heat for 15 minutes. Adjust the seasoning to taste. Let cool.
• Spoon 2 tablespoons of the filling into a disc of empanada dough. Fold the disc in half and close it by tightly twisting the edges. Repeat with the remaining filling.
• Heat the vegetable oil to 350 degrees F in a deep-fryer or heavy pot. In batches, fry the empanadas until golden brown, 5 to 6 minutes.

PAN-FRIED STEAK (CONTRA-FILé)

Steps:

• Marinate the steak for two hours with salt, pepper and lemon juice. In a large frying pan brown the steak on both sides, add a little water and simmer over low heat until the juice is reduced. Remove the steak and keep warm. Cut the bacon and sausage into bite size pieces. Fry the bacon and sausage until done. Put the bacon and sausage into the drippings from the steak and cook for 15 min. Slice the steak and arrange on a serving platter with the bacon and sausage. Serve with mashed potatoes.

BRAZILIAN BEEF STROGANOFF (ESTROGONOFE)

Steps:

• This is a very popular dish in Brazil and is made with fresh cream rather than sour cream. Cut filet mignon in narrow strips. Season with salt and pepper. Brown in butter. When browned, add chopped onion and sliced mushrooms. Do not overcook. Add the Ketchup™, mustard, Worchester. Cook slowly. When time to serve, add the cream. Add the cornstarch to a little of the cream. Serve with noodles or rice.

BRAZILIAN BEEF STEAK (BIFE GAúCHO)

Steps:

• Pound steak with a mallet. Season with salt, rub with crushed garlic, pepper and a few drops of vinegar and let sit for one hour. Fry in hot fat on both sides.

PARMESEAN FILLET (FILé à PARMEGIANA)

Steps:

• Follow instructions for Bife à milanesa. Place cooked beef in a baking dish, cover with Tomato sauce. Cover with sliced mozzarella cheese on top. Place in an oven for about 45 minutes until bubbly hot.

GAUCHO CASSEROLE

Steps:

• Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper. Cover and microwave on high for 4-1/2 minutes or until meat is no longer pink, stirring every 2 minutes; drain. , Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until bubbly, stirring every 2 minutes. Stir in rice. , Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for another minute or until cheese is melted.

GAUCHO TOPPING FOR STEAKS (MOLHO PARA CARNE)

Steps:

• Combine ingredients. Serve on steaks, roast beef, fresh vegetables. Add 1/2 teaspoon coriander for fish.