GRILLED GAUCHO STEAK WITH 4-HERB CHIMICHURRI
Put a Mexican twist on your grilled steak with this herb-infused chimichurri sauce recipe from Guy Fieri.
Categories grill chimichurri steak guy fieri
Yield 4
Number Of Ingredients 24
Steps:
- For the steak: Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
- For the 4-herb chimichurri: Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 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 chimichurri sauce.
GAUCHO STEAK WITH 4-HERB CHIMICHURRI - GUY'S BIG BITE
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
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
GRILLED GAUCHO STEAK WITH CHIMICHURRI SAUCE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 33m
Yield 8 servings
Number Of Ingredients 20
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-GRILLED STEAK WITH CHIMICHURRI SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h3m
Yield 4 to 8 servings
Number Of Ingredients 12
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
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
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.
GAUCHO GRILLED STEAKS WITH MINT CHIMICHURRI
Bring the Barbecue a little closer and cook tableside, even put on a little chef show if you want!! The food can be served hot off the grill and , more importantly, you can enjoy the evening with your guests rather than hidden awau in the kitchen.
Provided by Chef mariajane
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Blend together the spices usng a mortar and pestle, crushing the coriander seeds. Transfer to a sealed container and set aside until needed.
- Rub the steaks with the spice mixture all over, working it well into the meat. Set them on a plate, wrap them with plastic and let sit for 20-30 minutes.
- Meanwhile, combine the parsley, mint, olive oil, garlic, lemon juice, 1 teaspoons of the blended spices, and salt in a food processor and blend until smooth. Transfer to a container, cover and refrigerate until needed.
- When you are ready to eat, preheat your grill at medium-high with the lid closed until it is really cooking +/- 10 minutes. Rub the steak all over with the canola oil, set them on the clean, hot grill and don't touch them. Cook for 2 minutes, turn them 90 degrees and let them cook for another 2 minutes. Flip them over and repeat. (a little longer, if you prefer medium to well done).
- Transfer the steaks to a clean plate and let them rest for 5 minutes before slicing and serving with the mint chimichurri sauce.
- (The spicy Gaucho Rub and cooling Mint Chimichurri play perfectly off one another, like fire and ice. Remember, the longer you let the Gaucho Spice Rub work it's magic on the steaks, the more flavorful they become. Also, because cold temperatures dulls flavors, serve the mint chimichurri at room temperature for maximum efffect).
Nutrition Facts : Calories 839.9, Fat 74.9, SaturatedFat 21.9, Cholesterol 134.9, Sodium 567.5, Carbohydrate 5.4, Fiber 2.1, Sugar 0.7, Protein 36.3
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