Another delicious meal idea for your long-weekend!
Steak Gaucho-Style with Argentinian Chimichurri Sauce
Argentinian Chimichurri Sauce
1 cup lightly packed chopped parsley
3-5 cloves garlic, minced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. chili pepper flakes
2 tbsp. fresh oregano leaves
2 tbsp.shallot or onion, minced
3/4 cup olive oil
3 tbsp sherry wine vinegar, or red wine vinegar
3 tbsp. lemon juice
1 tbsp. cayenne pepper
3 tbsp. salt
2 1/2 lbs, rib-eye, New York strip, or sirloin steak, 1/2 in. thick
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
Place the steak directly over a hot grill, basket 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, place on a bed of rice and steamed
vegetables 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.