Best 4 Steak Gaucho Style With Argentinian Chimichurri Sa Recipes

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Embark on a culinary journey to the heart of Argentina with our delectable Steak Gaucho Style with Argentinian Chimichurri Sauce. This dish captures the essence of traditional Argentinian cuisine, where succulent grilled steak meets a vibrant, herbaceous sauce. Our recipe guide takes you step-by-step through the process of creating this flavorful dish, from selecting the perfect cut of steak to mastering the art of chimichurri.

For the steak, we recommend using a tender and flavorful cut like flank steak or skirt steak. These cuts are known for their rich beefy flavor and ability to withstand high heat grilling. The secret to a perfectly cooked steak lies in achieving a beautiful char on the outside while maintaining a juicy and tender interior. We provide detailed instructions on how to achieve this, whether you're using a grill, a grill pan, or even a cast-iron skillet.

The star of the show is undoubtedly the Argentinian chimichurri sauce. This vibrant green sauce is a perfect complement to the grilled steak, adding a burst of freshness and herbaceousness. Our recipe uses a combination of fresh parsley, cilantro, garlic, red pepper flakes, and olive oil to create a well-balanced and flavorful sauce. We also include a variation using dried herbs for those who may not have access to fresh herbs.

In addition to the main steak recipe, our guide also includes recipes for two delicious sides: grilled corn on the cob and Argentinian-style potato salad. The grilled corn is seasoned with a simple blend of butter, salt, and pepper, allowing the natural sweetness of the corn to shine through. The potato salad is a delightful combination of boiled potatoes, red onion, bell peppers, and a tangy dressing made with mayonnaise, mustard, and vinegar.

With its explosion of flavors and textures, Steak Gaucho Style with Argentinian Chimichurri Sauce is a true celebration of Argentinian cuisine. Whether you're hosting a backyard barbecue or looking for a special dinner recipe, this dish is sure to impress your taste buds and transport you to the vibrant streets of Buenos Aires.

Let's cook with our recipes!

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SA



Steak Gaucho-Style with Argentinian Chimichurri Sa image

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

Provided by Lynette !

Categories     Steaks and Chops

Time 30m

Number Of Ingredients 16

ARGENTINIAN CHIMICHURRI SAUCE:
1 c flat leaf parsley, loosely packed and chopped
4 clove garlic, minced
1 tsp salt
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
STEAK
1 Tbsp cayenne pepper
3 Tbsp salt
2 1/2 lb rib eye steak, new york strip steaks, or sirloin steaks
2 baguettes, sliced into 1/4 inch slices

Steps:

  • 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)

ARGENTINIAN STEAK WITH RED CHIMICHURRI



Argentinian Steak with Red Chimichurri image

Argentinian culture is renowned for beef and asados (barbecues). Red chimichurri sauce is the typical sauce accompaniment.

Provided by Jillian

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 7h45m

Yield 4

Number Of Ingredients 23

1 bunch chopped fresh flat-leaf parsley
1 medium onion, finely chopped
1 tomato, chopped
½ red bell pepper, seeded and diced
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon crumbled bay leaf
1 teaspoon ground black pepper
1 pinch red chile flakes, or to taste
¼ cup red wine vinegar
¼ cup water
½ cup olive oil
4 sirloin steaks, 1-inch thick
2 sweet onions, chopped
1 bunch fresh cilantro, chopped
½ cup white wine vinegar
¼ cup olive oil
4 cloves garlic
1 ½ tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin

Steps:

  • Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
  • Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
  • Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
  • Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
  • Place steaks into marinade and refrigerate for 6 hours, to overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

Nutrition Facts : Calories 758.1 calories, Carbohydrate 23.3 g, Cholesterol 98.2 mg, Fat 55.5 g, Fiber 5.8 g, Protein 43.5 g, SaturatedFat 10.6 g, Sodium 1553.3 mg, Sugar 8.1 g

GAUCHO-GRILLED STEAK WITH CHIMICHURRI SAUCE



Gaucho-Grilled Steak with Chimichurri Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h3m

Yield 4 to 8 servings

Number Of Ingredients 12

6 garlic cloves, minced
2 jalapenos, minced
1/4 cup red wine vinegar
1 bunch fresh flat-leaf parsley, finely chopped
1 handful fresh oregano, finely chopped
2 limes, juiced
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon crushed black peppercorns
4 pounds skirt steak, trimmed of excess fat
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

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.

ARGENTINIAN STEAK WITH CHIMICHURRI



Argentinian Steak With Chimichurri image

Looking for the perfect recipe for entertaining summer guests? This delicious, juicy steak recipe from Chef Mike Ward is a flavourful focal point for any occasion.

Provided by maryjjohnson34

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1 new york sirloin steak
2 tablespoons thyme
2 tablespoons rosemary
splash olive oil
salt and pepper
1 garlic clove
1 cup parsley
1 cup coriander
1/2 cup fresh oregano leaves
1 teaspoon dried chili pepper flakes (to taste)
1 tablespoon cumin
2 tablespoons red wine vinegar (any vinegar can be used)

Steps:

  • Chimichurri (must be done in advance):.
  • In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar.
  • Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don't over-blend - you don't want it to become a paste.
  • Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great.
  • Steak:.
  • Preheat oven to 450°F (230°C).
  • Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don't use aluminum.
  • Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning.
  • On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge).
  • Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare.
  • Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.).
  • Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side.
  • Chef's tip: Chimichurri lasts in the fridge for up to a week. It's also heaven on roasted veggies and chicken.

Tips:

  • Choose the right cut of beef: For the best results, select a tender cut of steak, such as ribeye, strip loin, or tenderloin. These cuts are known for their flavor and texture and can withstand the high heat of the grill.
  • Prepare the chimichurri sauce in advance: Chimichurri sauce is a staple in Argentinian cuisine and adds a delicious tangy and herbaceous flavor to the steak. To save time, make the sauce ahead of time and let it sit in the refrigerator for at least 30 minutes before serving.
  • Season the steak generously: Before grilling, season the steak with salt, pepper, and any other desired spices. This will help enhance the flavor of the meat.
  • Grill the steak to your desired doneness: The cooking time for the steak will depend on the thickness of the cut and your preferred level of doneness. Use a meat thermometer to ensure that the steak reaches the desired internal temperature.
  • Let the steak rest before serving: Once the steak is cooked, let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Conclusion:

Steak gaucho style with Argentinian chimichurri sauce is a delicious and flavorful dish that is sure to impress your friends and family. By following these tips and using the provided recipe, you can easily prepare this dish at home. So, fire up your grill and get ready to enjoy a taste of Argentina!

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