GAUCHO STEAK WITH 4-HERB CHIMICHURRI
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.
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.
STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
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)
GRILLED SIRLOIN STEAK WITH CHIMICHURRI SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 (5-ounce) steak servings; 1 1/4 cup sauce
Number Of Ingredients 12
Steps:
- For Sauce: In a small skillet set over medium-high heat, heat oil and paprika until oil shimmers and paprika is fragrant, about 2 to 3 minutes. Remove skillet from heat and let cool.
- In the bowl of a food processor, combine parsley, oregano, red onion, garlic, and chili pepper flakes. Pulse to chop. Add vinegar and salt; pulse, and slowly drizzle in cooled oil with machine running. Chop until sauce is emulsified and chunky.
- For Steak: Heat the olive oil in a well-seasoned cast iron skillet over medium-high heat. Season steak season well with salt and pepper. Place steak in skillet on the fatty edge and cook until the fat has rendered into the pan and the edge is brown, about 3 minutes. Turn and cook the other edge for 2 minutes. Now cook the wide sides of the steak until nicely browned, about 6 minutes per side for medium-rare. Remove from skillet and let rest 10 minutes.
- Slice steak thinly, and serve with Chimichurri sauce.
Nutrition Facts : Calories 497 calorie, Fat 37 grams, SaturatedFat 7 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 37 grams
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.
GRILLED STEAK WITH CHIMICHURRI SAUCE
From Jewish Living Magazine, December, 2007. "Chimichurri is an Argentinian garlic-herb sauce that pairs perfectly with grilled meats. It's easy to prepare, and any leftover sauce is excellent on chicken or a burger." Note- the sauce may be made up to one week ahead of time and kept in the refrigerator in a sealed container. Just bring to room temperature before serving. I have this copied here for safe keeping but haven't tried it yet.
Provided by Oolala
Categories Sauces
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- With a sharp knife, score the meat in a crisscross pattern, 6-8 times per side.
- The cuts should be shallow, no more than 1/4 inch deep.
- Place meat in a 9x13-inch baking dish and drizzle 3 tablespoons of red wine vinegar and 3 tablespoons of extra-virgin olive oil over the meat and let this marinate while you prepare the sauce.
- To prepare the sauce, combine remaining vinegar and oil, parsley, garlic, shallot, lemon juice, paprika, salt, and the pepper in a blender or food processor and puree until smooth.
- Heat grill or grill pan over medium-high heat until hot.
- Pat steaks dry with paper towels and then sprinkle with salt and pepper to taste and cook 4-5 minutes per side for medium-rare.
- Let steaks rest for 5 minutes, then cut them into thin slices on an angle, across the grain.
- Drizzle with the chimichurri sauce on top and serve.
Nutrition Facts : Calories 831.9, Fat 68.7, SaturatedFat 20.5, Cholesterol 154.2, Sodium 476.2, Carbohydrate 8.9, Fiber 4.5, Sugar 1.1, Protein 44.6
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
GRILLED STRIP LOIN STEAK WITH BACON CHIMICHURRI
From an old issue of Food & Wine magazine, a tasty marinated steak with a classic South American sauce with a slight twist - bacon! It has been pointed out that this is still a tasty recipe if you want to leave out the added flavours (& fat) of the bacon - thank you PanNan! NOTE - prep time does not include minimum 4 hour marinating time
Provided by Debi9400
Categories Steak
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the steak: In a large, shallow dish (or large ziplock bag), combine the garlic, thyme, rosemary, wine, onion and olive oil. Ad the steaks and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
- Chimichurri Sauce:.
- In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt & pepper.
- In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels, and let cool, the finely chop. Pour excess bacon fat out of skillet keeping 2 Tbsp in it.
- Cooking:.
- LIght a grill. Remove steaks from marinade and season with salt & pepper. Grill the steaks over high heat until charred all over, about 7 - 8 minutes per side. Transfer to a cutting board and sit at rest for 5 minutes.
- Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl.
- Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.
- Serve with a Chilean Cabernet which echoes the herbal marinade for these flavourful steaks.
Nutrition Facts : Calories 1059.2, Fat 84.7, SaturatedFat 25.2, Cholesterol 234.7, Sodium 381.1, Carbohydrate 8.2, Fiber 2.8, Sugar 1.2, Protein 59.2
GRILLED FLAT IRON STEAK WITH CHIMICHURRI SAUCE
Provided by Felino Samson
Categories Beef Garlic Herb Beef Shank Summer Grill/Barbecue Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Finely chop first 7 ingredients in processor. Set sauce aside.
- Cook butter in small heavy saucepan over medium-high heat until brown, about 2 minutes. Add sauce; stir 1 minute. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Place soaked wood chips in foil pan. Place foil pan directly atop coals on barbecue. When chips begin to smoke, place steaks on grill rack directly over chips and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks from grill; let stand 5 minutes. Thinly slice steaks across grain. Serve 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
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