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.
Add the parsley just before serving. Makes about 3/4 cup.
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.)
Place the chiles in a bowl and cover with plastic wrap.
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.
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.
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.
Sprinkle generously with salt and pepper.
Grill the steaks over medium-high heat to the desired doneness, about 5 minutes on each side.
Serve with the chimichurri vinaigrette.