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Beef

Gaucho Steak with Argentinian Chimichurri Sauce Added: 2/10/2010 Viewed: ( 58 )

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Ingredients:

CHIMICHURRI SAUCE:

1 c lightly packed chopped flat leaf Italian parsley
3 to 5 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp chili pepper flakes
2 tbsp fresh oregano or (2 tsp dried)
2 tbsp minced green onion
3/4 c vegetable or olive oil
3 tbsp sherry wine vinegar, or red wine vinegar
3 tbsp lemon juice

CHIMICHURRI GRILLING SAUCE:

1 Tbsp cayenne pepper
3 tbsp coarse salt
1 c hot water

2-1/2 lb Rib-eye, Striploin, or Top Sirloin Steak

Instructions:

Place all Chimichurri Sauce ingredients in a blender or food processor and blend until well chopped, but not pureed. Reserve.

Dissolve cayenne pepper and salt in water. Transfer to a squeeze container. 

Place the steak directly over a hot grill, baste with the Chimichurri Grilling sauce, and grill until desired doneness. Remove, let rest, then slice into long strips and serve on French bread slices with Chimichurri Sauce.

Serves 4