Best 3 Gaucho Grilled Steak With Chimichurri Sauce Recipes

Introducing the Gaucho Grilled Steak with Chimichurri Sauce: A Culinary Journey to the Pampas

The Gaucho Grilled Steak with Chimichurri Sauce is an iconic dish that embodies the culinary traditions of the vast pampas of South America. Originating from Argentina, this dish showcases the region's rich cattle-raising heritage and its passion for bold flavors. The centerpiece of the meal is a succulent steak, grilled to perfection over an open fire, capturing the essence of a Gaucho's lifestyle. Accompanying the steak is the vibrant Chimichurri Sauce, a flavorful blend of fresh herbs, garlic, olive oil, and red wine vinegar that adds a burst of tangy, herbaceous notes. Together, the steak and sauce create a symphony of flavors that will tantalize your taste buds. This article provides detailed recipes for both the Gaucho Grilled Steak and the Chimichurri Sauce, guiding you through the steps to create this authentic Argentinian dish in the comfort of your own home. Additionally, you will find recipes for other traditional accompaniments such as the Grilled Corn on the Cob with Cilantro Lime Butter and the refreshing Watermelon Salad with Feta and Mint, completing your Gaucho-inspired feast.

Let's cook with our recipes!

GRILLED GAUCHO STEAK WITH CHIMICHURRI SAUCE

Grilled Gaucho Steak with Chimichurri Sauce image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 33m

Yield 8 servings

Number Of Ingredients 20

Ingredients

3 red onions, peeled and sliced 1/2-inch thick
1/4 cup extra-virgin olive oil, for brushing
3 pounds skirt steak
Chili Water, recipe follows
8 fresh pita breads
4 vine-ripened tomatoes
1/2 pound blue cheese
1/2 cup plus 1 teaspoon Chimichurri Sauce, recipe follows
1 tablespoon smoked paprika
2 tablespoons salt
1 cup warm water
1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

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.

GRILLED GAUCHO STEAK WITH 4-HERB CHIMICHURRI

Grilled Gaucho Steak with 4-Herb Chimichurri image

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

Ingredients

Steak
1 tsp. minced garlic
1 tsp. freshly chopped cilantro leaves
2 tbsp. olive oil
3 tbsp. tequila
1 tbsp. freshly squeezed lemon juice
1 tbsp. freshly squeezed lime juice
1/2 tsp. salt
1 tsp. Freshly cracked black pepper
1 1/2 lb. skirt steak
4-Herb Chimichurri
2 tbsp. freshly chopped cilantro leaves
2 tbsp. freshly chopped parsley leaves
1 tbsp. freshly chopped basil leaves
1 tbsp. freshly chopped oregano leaves
2 tbsp. minced white onion
2 tbsp. diced red bell pepper
2 tbsp. minced garlic
1 tsp. salt
1 tbsp. Freshly cracked black pepper
1/2 tsp. ground cumin
2 tbsp. red wine vinegar
1 tbsp. dried pasilla peppers
2 tbsp. extra-virgin olive oil

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 WITH CHIMICHURRI SAUCE

Steak with chimichurri sauce image

Serve up a juicy grilled sirloin with a piquant South American sauce of parsley, oregano, garlic and chilli - and chips, of course

Provided by Good Food team

Categories Dinner, Main course

Time 18m

Number Of Ingredients 10

Ingredients

small bunch parsley , roughly chopped
½ tsp oregano , fresh or dried
2 garlic cloves
1 shallot , chopped
½ tsp chilli flakes
2 ½ tbsp olive oil
juice ½ lemon
2 tsp red wine vinegar
2 x 125g rib-eye or sirloin steaks
fries and salad , to serve

Steps:

To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.

Nutrition Facts : Calories 303 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium

Tips:

Choose the right cut of steak: Select a steak that is at least 1 inch thick and has good marbling. Ribeye, strip loin, and tenderloin are all good choices.
Marinate the steak: Marinating the steak helps to tenderize it and add flavor. Use a marinade that contains acidic ingredients, such as lemon juice or vinegar, as well as herbs and spices.
Cook the steak over high heat: This will help to create a nice crust on the outside of the steak while keeping the inside juicy.
Let the steak rest before slicing it: This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
Serve the steak with chimichurri sauce: Chimichurri is a traditional Argentinian sauce made with parsley, cilantro, garlic, olive oil, and vinegar. It is the perfect complement to grilled steak.

Conclusion:

Gaucho grilled steak is a delicious and flavorful dish that is perfect for a special occasion. By following these tips, you can cook a steak that is juicy, tender, and full of flavor. Serve it with chimichurri sauce for a truly authentic Argentinean experience.