Steak Gaucho-Style with Argentinian Chimichurri Sa

Lynette !


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


★★★★★ 1 vote

20 Min
10 Min


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  • 1 c
    flat leaf parsley, loosely packed and chopped
  • 4 clove
    garlic, minced
  • 1 tsp
  • 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

  • 1 Tbsp
    cayenne pepper
  • 3 Tbsp
  • 2 1/2 lb
    rib eye steak, new york strip steaks, or sirloin steaks
  • 2
    baguettes, sliced into 1/4 inch slices

How to Make Steak Gaucho-Style with Argentinian Chimichurri Sa


  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)

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About Steak Gaucho-Style with Argentinian Chimichurri Sa

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American

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