Grilled Gaucho Steak with Chimichurri Sauce

Name: Grilled Gaucho Steak with Chimichurri Sauce
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 8
Cuisine: South American, Latin American
Ingredients: 2 bay leaves; 1 teaspoons freshly ground black pepper; 227 grams blue cheese; 1 bunch fresh flat-leaf parsley, finely chopped; 6 cloves garlic, minced; 59 milliliters extra-virgin olive oil, for brushing; 355 milliliters extra-virgin olive oil; 1 Tbsp fresh oregano leaves, finely chopped; 8 fresh pita breads; 3 red onions, peeled and sliced 1/2-inch thick; 118 milliliters red wine vinegar; 1 teaspoon salt; 2 Tbsps salt; 1 kilograms skirt steak; 1 Tbsp smoked paprika; 2 teaspoons smoked paprika; 4 vine-ripened tomatoes; 237 milliliters warm water

Grilled Gaucho Steak with Chimichurri Sauce

Grilled Gaucho Steak with Chimichurri Sauce might be It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of South American cuisine. From preparation to the plate, this recipe takes roughly 33 minutes. A mixture of olive oil, olive oil, pita breads, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Prepare a medium-hot fire in the grill.

Equipment you will use

Grill

Lightly brush the onion slices with olive oil.

Ingredients you will need

Olive Oil

Onion

Place on the grill and cook about 6 to 8 minutes.

Equipment you will use

Grill

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.

Ingredients you will need

Steak

Chili Pepper

Water

Equipment you will use

Grill

Transfer to a platter.

Lightly brush the pita bread with olive oil and grill for 1 minute to heat through.

Ingredients you will need

Pita

Olive Oil

Equipment you will use

Grill

Slice the tomatoes into 1/4-inch slices and then cut the slices in half.

Ingredients you will need

Tomato

Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top.

Ingredients you will need

Blue Cheese

Pita

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.

Ingredients you will need

Chimichurri

Meat

Equipment you will use

Bowl

Oven

Remove the pita from the oven and divide the meat between them.

Ingredients you will need

Meat

Pita

Equipment you will use

Oven

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.

Ingredients you will need

Chimichurri

Tomato

Onion

Meat

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.

Ingredients you will need

Bay Leaves

Olive Oil

Oregano

Paprika

Parsley

Vinegar

Garlic

Pepper

Salt

Equipment you will use

Food Processor

Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.;

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

bay leaves 1teaspoons

freshly ground black pepper 227grams

blue cheese 1bunch

fresh flat-leaf parsley, finely chopped 6cloves

garlic, minced 59milliliters

extra-virgin olive oil, for brushing 355milliliters

extra-virgin olive oil 1Tbsp

fresh oregano leaves, finely chopped 8

fresh pita breads 3

red onions, peeled and sliced 1/2-inch thick 118milliliters

red wine vinegar 1teaspoon

salt 2Tbsps

salt 1kilograms

skirt steak 1Tbsp

smoked paprika 2teaspoons

smoked paprika 4

vine-ripened tomatoes 237milliliters

warm water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well 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. One wine you could try is Wild & Wilder The Exhibitionist Merlot. It has 4.3 out of 5 stars and a bottle costs about 19 dollars.