Gaucho Snacks Recipes

GAUCHO STEAK WITH 4-HERB CHIMICHURRI

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 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.

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 SNACKS

Steps:

• Place all chimichurri ingredients in a food processor or blender and puree. Reserve. Preheat grill to high heat. In a small bowl, mix salt and cayenne. Rub mixture into both sides of the steak. Place the steaks over direct heat and grill to desired degree of doneness (approximately 6 minutes per side for medium-rare). Remove the steaks from the grill, cover with aluminum foil, and let rest for 5 minutes. If you do not have a grill (or it is under 3 feet of snow), eliminate the cayenne pepper from the dry rub, and cook steaks in a heavy pan over medium-high heat for approximately 6 minutes per side. To assemble, slice steaks into 1/4-inch-thick pieces. Set pieces on baguette slices and top with chimichurri sauce.