Grilled Gaucho Steak With 4 Herb Chimichurri Recipes

GRILLED GAUCHO STEAK WITH 4-HERB CHIMICHURRI

Grilled Gaucho Steak with 4-Herb Chimichurri image

Put a Mexican twist on your grilled steak with this herb-infused chimichurri sauce recipe from Guy Fieri.

Categories grill chimichurri steak guy fieri

Yield 4

Number Of Ingredients 24

Ingredients

Steak
1 tsp. minced garlic
1 tsp. freshly chopped cilantro leaves
2 tbsp. olive oil
3 tbsp. tequila
1 tbsp. freshly squeezed lemon juice
1 tbsp. freshly squeezed lime juice
1/2 tsp. salt
1 tsp. Freshly cracked black pepper
1 1/2 lb. skirt steak
4-Herb Chimichurri
2 tbsp. freshly chopped cilantro leaves
2 tbsp. freshly chopped parsley leaves
1 tbsp. freshly chopped basil leaves
1 tbsp. freshly chopped oregano leaves
2 tbsp. minced white onion
2 tbsp. diced red bell pepper
2 tbsp. minced garlic
1 tsp. salt
1 tbsp. Freshly cracked black pepper
1/2 tsp. ground cumin
2 tbsp. red wine vinegar
1 tbsp. dried pasilla peppers
2 tbsp. extra-virgin olive oil

Steps:

For the steak: Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
For the 4-herb chimichurri: Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 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 chimichurri sauce.

GAUCHO STEAK WITH 4-HERB CHIMICHURRI - GUY'S BIG BITE

Gaucho Steak With 4-Herb Chimichurri - Guy's Big Bite image

I love to try different variations of chimichurri, found this recipe on www.foodtv.com. Cannot wait to try it.

Provided by Cristina Barry

Categories Steak

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

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

Nutrition Facts : Calories 488.7, Fat 30.8, SaturatedFat 8, Cholesterol 100.3, Sodium 1007.2, Carbohydrate 4.9, Fiber 1.1, Sugar 0.7, Protein 46.4

GRILLED GAUCHO STEAK WITH CHIMICHURRI SAUCE

Grilled Gaucho Steak with Chimichurri Sauce image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 33m

Yield 8 servings

Number Of Ingredients 20

Ingredients

3 red onions, peeled and sliced 1/2-inch thick
1/4 cup extra-virgin olive oil, for brushing
3 pounds skirt steak
Chili Water, recipe follows
8 fresh pita breads
4 vine-ripened tomatoes
1/2 pound blue cheese
1/2 cup plus 1 teaspoon Chimichurri Sauce, recipe follows
1 tablespoon smoked paprika
2 tablespoons salt
1 cup warm water
1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Prepare a medium-hot fire in the grill.
Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a platter and reserve. Place the steaks on the grill. Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side. Transfer to a platter.
Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.
Slice the tomatoes into 1/4-inch slices and then cut the slices in half. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top. Transfer to the oven to keep warm. Slice the meat lengthwise into 1/2-inch slices and put into a bowl. Toss the meat with 1/2 cup Chimichurri Sauce. Remove the pita from the oven and divide the meat between them. Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion. Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve.
Mix all ingredients together.
Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.

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

Ingredients

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.

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