Steak Gaucho-Style With Argentinian Chimichurri Sauce
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
5 cloves
Garlic (minced)3 tbsps
Salt1 tsp
Pepper (freshly ground)2 tbsps
Oregano Leaves (fresh optional)2 tbsps
Shallot3 cup
Vegetable3 tbsps
Lemon Juice1 tbsp
Cayenne PepperDirections:
1
Preheat a grill
2
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed
3
Reserve
4
Dissolve cayenne pepper and salt in 1 cup hot water
5
Transfer to a squeeze container
6
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
7
Remove the steak from the grill and slice long strips from the outer edges of the steak
8
Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy
9
Return the remaining steak to the grill, baste, and grill until more of the steak is cooked
10
Remove and repeat the slicing and serving procedure until steak is consumed
11
For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process
12
Spoon chimichurri sauce over steak
13
(Also brilliant on any grilled fish or chicken) Recommended beverage: Argentinian Malbec (red)