Gaucho Cayenne Steak Diablo Recipes

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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



Gaucho Steak with 4-Herb Chimichurri image

Provided by Guy Fieri

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 22

1 teaspoon minced garlic
1 teaspoon freshly chopped cilantro leaves
2 tablespoons olive oil
3 tablespoons tequila
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lime juice
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
1 1/2 pound skirt steak, trimmed
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly chopped basil leaves
1 tablespoons freshly chopped oregano leaves
2 tablespoons minced white onion
2 tablespoons diced red bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1 tablespoon freshly cracked black pepper
1/2 teaspoon ground cumin
2 tablespoons red wine vinegar
1 tablespoon pasilla peppers, dried
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.
  • 4-herb chimichurri:
  • Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.

GAUCHO CAYENNE STEAK DIABLO



Gaucho Cayenne Steak Diablo image

Make and share this Gaucho Cayenne Steak Diablo recipe from Food.com.

Provided by Karen in MA

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup Italian parsley (lightly packed)
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallots, minced
3/4 cup olive oil
3 tablespoons sherry wine or 3 tablespoons red wine vinegar
3 tablespoons lemon juice
1 teaspoon cayenne pepper
3 tablespoons salt
2 1/2 lbs steak (rib eye, New York, or, sirloin - 1 1/2 inches thick)
2 French baguettes, cut in 1/4-inch thick slices

Steps:

  • Place the parsley, garlic, salt, pepper, pepper flakes, oregano, shallots, olive oil, sherry, and lemon juice, in a blender or food processor and pulse until well chopped well, but not pureed. Reserve.
  • Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze bottle container.
  • Place the steak directly over a hot grill, baste with the cayenne 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 during grilling process.
  • Serve the chimichurri sauce alongside the steak.

GAUCHO STEAK



Gaucho Steak image

This recipe contains a flavorful and simple technique for grilling beef steak, which also works well on pork ribs. The result is savory, juicy meat.

Provided by Northwest Lynnie

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

4 New York strip steaks or 4 sirloin steaks (1 1/2" thick)
1 cup hot water
1 tablespoon cayenne pepper (or to taste)
1/2 teaspoon salt

Steps:

  • Stir the hot water, salt, and cayenne pepper together and let stand, covered.
  • Bring steaks to room temperature.
  • Pat them dry with paper towels.
  • Grill steaks over direct heat, basting each side twice with a small spoonful of the pepper mixture during grilling.
  • Cook the steaks for about 10 minutes per side, depending on their thickness, the heat of your flame, and your preference for degree of doneness.
  • I prefer to grill with charcoal for its added flavor.

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