Best 5 Gaucho Steak With 4 Herb Chimichurri Recipes

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**Grilled, succulent Gaucho Steak slathered in an aromatic 4-herb Chimichurri sauce is the essence of Argentinian cuisine, capturing the bold flavors and vibrant culture of the Pampas. This article presents a collection of recipes that bring the authentic taste of Gaucho Steak and Chimichurri to your table. Explore the step-by-step guide to grilling a perfect Gaucho Steak, ensuring a juicy and flavorful result. Discover the secrets of preparing a traditional 4-herb Chimichurri sauce, combining parsley, oregano, cilantro, and garlic for a vibrant and herbaceous flavor profile. Enhance your culinary skills with additional Chimichurri variations, such as a spicy version with red pepper flakes and a tangy one with lemon zest, offering a range of flavors to suit your preference. Indulge in the authentic experience of Gaucho Steak and Chimichurri, and elevate your meal to a memorable feast.**

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

GAUCHO STEAKS WITH CHIMICHURRI VINAIGRETTE



Gaucho Steaks with Chimichurri Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons chopped garlic
1/2 teaspoon dried red pepper flakes
1/3 cup fresh cilantro leaves, chopped
1/8 cup hoja sante leaves, chopped, optional
1/8 cup fresh oregano leaves, chopped
Sea salt and fresh ground pepper
1/4 cup fresh parsley leaves, chopped
8 jalapeno chiles
20 cloves garlic
2 tablespoon extra-virgin olive oil
Four 12-ounce steaks, about 1-inch thick
Sea salt and freshly ground pepper

Steps:

  • For the chimichurri vinaigrette: Mix the olive oil, vinegar, garlic, red pepper flakes, cilantro, hoja sante if using, oregano and salt and pepper to taste. Add the parsley just before serving. Makes about 3/4 cup.
  • For the steaks: Using tongs, roast the chiles over a stove top flame, rotating so the chiles blacken evenly on all sides, 3 to 5 minutes. (Alternatively, place on a pan under the broiler and broil a few minutes each side until blackened.) Place the chiles in a bowl and cover with plastic wrap. Let stand for 10 minutes. When cool enough to handle, peel the charred skin. Stem and seed the chiles and slice into thin strips. Set aside.
  • In the olive oil, slowly cook the garlic in a saucepan over medium heat, stirring occasionally, until the cloves are fragrant and have softened, about 10 minutes. When cool, cut into thin slices, or you can also leave whole.
  • Lay the steaks flat on a work surface. Make 3 incisions in each steak parallel to the work surface to create pockets. Stuff each with roasted chiles and garlic. Sprinkle generously with salt and pepper.
  • Grill the steaks over medium-high heat to the desired doneness, about 5 minutes on each side. Serve with the chimichurri vinaigrette.

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

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.

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE



Steak Gaucho-Style with Argentinian Chimichurri Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4-inch-thick slices

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)

GAUCHO STEAK WITH 4-HERB CHIMICHURRI - GUY'S BIG BITE



Gaucho Steak With 4-Herb Chimichurri - Guy's Big Bite image

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

1 teaspoon garlic, minced
1 teaspoon cilantro leaf, freshly chopped
2 tablespoons olive oil
3 tablespoons tequila
1 tablespoon lemon juice, freshly squeezed
1 tablespoon lime juice, freshly squeezed
1/2 teaspoon salt
1 teaspoon black pepper, freshly cracked
1 1/2 lbs skirt steaks, trimmed
2 tablespoons cilantro leaves, freshly chopped
2 tablespoons fresh parsley leaves, freshly chopped
1 tablespoon basil leaves, freshly chopped
1 tablespoon oregano leaves, freshly chopped
2 tablespoons white onions, minced
2 tablespoons red bell peppers, diced
2 tablespoons garlic, minced
1 teaspoon salt
1 tablespoon black pepper, freshly cracked
1/2 teaspoon ground cumin
2 tablespoons red wine vinegar
1 tablespoon dried pasilla pepper
2 tablespoons extra virgin olive oil

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

Tips:

  • For the best flavor, use high-quality flank steak or skirt steak.
  • Make sure to marinate the steak for at least 30 minutes, or up to overnight.
  • Cook the steak over high heat to get a nice sear.
  • Let the steak rest for a few minutes before slicing it against the grain.
  • Serve the steak with your favorite sides, such as chimichurri sauce, grilled vegetables, or mashed potatoes.

Conclusion:

Gaucho steak with 4-herb chimichurri is a delicious and flavorful dish that is perfect for any occasion. The steak is juicy and tender, and the chimichurri sauce is the perfect complement. This dish is sure to be a hit with your family and friends.

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