Gaucho Steaks with Chimichurri Vinaigrette

Name: Gaucho Steaks with Chimichurri Vinaigrette
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 30 milliliters hoja sante leaves, chopped, optional; 79 milliliters fresh cilantro leaves, chopped; 59 milliliters fresh parsley leaves, chopped; 2 teaspoons chopped garlic; 20 cloves garlic; 8 jalapeno chiles; 118 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 30 milliliters fresh oregano leaves, chopped; 1 teaspoons dried red pepper flakes; 59 milliliters red wine vinegar; 4 servings Sea salt and fresh ground pepper; 4 servings Sea salt and freshly ground pepper; 1 kilograms steaks, about 1-inch thick

Gaucho Steaks with Chimichurri Vinaigrette

The recipe Gaucho Steaks with Chimichurri Vinaigrette is ready in about 1 hour and 20 minutes and is definitely an outstanding gluten free, dairy free, and primal option for lovers of South American food. For $8.82 per serving, you get a main course that serves 4. One portion of this dish contains approximately 70g of protein, 82g of fat, and a total of 1050 calories. A mixture of pepper flakes, sea salt and pepper, steaks, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. valentin day will be even more special with this recipe.

Instructions

Watch how to make this recipe.

Mix the olive oil, vinegar, garlic, red pepper flakes, cilantro, hoja sante if using, oregano and salt and pepper to taste.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Olive Oil

Cilantro

Oregano

Vinegar

Garlic

Add the parsley just before serving. Makes about 3/4 cup.

Ingredients you will need

Parsley

For the steaks: Using tongs, roast the chiles over a stove top flame, rotating so the chiles blacken evenly on all sides, 3 to 5 minutes. (Alternatively, place on a pan under the broiler and broil a few minutes each side until blackened.)

Ingredients you will need

Chili Pepper

Steak

Equipment you will use

Broiler

Tongs

Frying Pan

Place the chiles in a bowl and cover with plastic wrap.

Ingredients you will need

Chili Pepper

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let stand for 10 minutes. When cool enough to handle, peel the charred skin. Stem and seed the chiles and slice into thin strips. Set aside.

Ingredients you will need

Chili Pepper

In the olive oil, slowly cook the garlic in a saucepan over medium heat, stirring occasionally, until the cloves are fragrant and have softened, about 10 minutes. When cool, cut into thin slices, or you can also leave whole.

Ingredients you will need

Olive Oil

Clove

Garlic

Equipment you will use

Sauce Pan

Lay the steaks flat on a work surface. Make 3 incisions in each steak parallel to the work surface to create pockets. Stuff each with roasted chiles and garlic.

Ingredients you will need

Chili Pepper

Garlic

Steak

Sprinkle generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Grill the steaks over medium-high heat to the desired doneness, about 5 minutes on each side.

Ingredients you will need

Steak

Equipment you will use

Grill

Serve with the chimichurri vinaigrette.

Ingredients you will need

Chimichurri

Vinaigrette

Equipment

Ingredients

Servings:

30milliliters

hoja sante leaves, chopped, optional 79milliliters

fresh cilantro leaves, chopped 59milliliters

fresh parsley leaves, chopped 2teaspoons

chopped garlic 20cloves

garlic 8

jalapeno chiles 118milliliters

extra-virgin olive oil 2Tbsps

extra-virgin olive oil 30milliliters

fresh oregano leaves, chopped 1teaspoons

dried red pepper flakes 59milliliters

red wine vinegar 4servings

Sea salt and fresh ground pepper 4servings

Sea salt and freshly ground pepper 1kilograms

steaks, about 1-inch thick

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.