Gaucho Rib Eye Steaks Recipes

STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE

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)

BEEF GAUCHO

Steps:

• Brown the ground beef in a saute pan over medium-high heat for 8 to 10 minutes. Once the beef is browned, add the oregano and a pinch of salt, black pepper and crushed red pepper. Add the sliced onions and cumin and cook until the onions are translucent. Stir in the Spanish paprika. Simmer the filling over low heat for 15 minutes. Adjust the seasoning to taste. Let cool.
• Spoon 2 tablespoons of the filling into a disc of empanada dough. Fold the disc in half and close it by tightly twisting the edges. Repeat with the remaining filling.
• Heat the vegetable oil to 350 degrees F in a deep-fryer or heavy pot. In batches, fry the empanadas until golden brown, 5 to 6 minutes.

GAUCHO STUFFED RIB EYE STEAK

Steps:

• If grilling, preheat the grill. In a small saucepan over moderate heat, heat the olive oil until hot. Add the serranos and saute until the skins start to brown and the chiles soften, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Add the garlic and cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper towels and let cool. With a paring knife, make five or six 1-inch horizontal slits along the edge of each steak. Stuff each slit with either a garlic clove or chile. Season all over with salt and pepper. Grill the steaks, or saute in a lightly oiled cast iron pan over high heat, 2 to 3 minutes per side for medium rare. Coat serving plates with the green chile paste and top each with a steak. Serve hot.
• In a blender combine all of the ingredients and puree until a chunky paste is formed. Serve at room temperature.

GAUCHO STEAK

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.