Get the Best Gaucho Steaks with Chimichurri Vinaigrette Recipe
If you’re looking for a hearty and flavorful dish, look no further than Gaucho Steaks with Chimichurri Vinaigrette. This all-star, easy-to-follow recipe from The Best Thing I’ve Ever Made on the Food Network is sure to be a hit with your family and friends. Cut the steak across the grain on the diagonal and fan the slices out on a platter, then top with the flavorful Chimichurri Vinaigrette for a meal that will leave you wanting more. Spoon some chimichurri over the meat and serve with the remaining sauce at the table. So simple, so tasty, this recipe will bring out the gaucho in everyone.
Gaucho steaks, also known as Argentina steaks, are a type of steak originating from South America. They are made from the sirloin portion of the cow, and the cut is known for its big beefy flavor and tender texture. The term Gaucho refers to a class of people in the south of Brazil and Argentina who worked as cattle herders and earned their living on horseback. The Gauchos were very creative in how they used their resources and would often cook their meats over an open flame. This simple cooking method is thought to have been the origin of the Gaucho steak.
Today, these flavorful steaks are prepared by seasoning with a rub or marinade of garlic, herbs, and olive oil before being grilled to perfection. The traditional accompaniment for Gaucho steaks is a chimichurri vinaigrette, a tangy sauce made from olive oil, red wine vinegar, garlic, parsley, oregano, red pepper flakes, and salt. The tangy sauce perfectly complements the robust beef flavor of the steak. The result is an all-star steak that is sure to please even the pickiest of eaters.
Love chimichurri? Try these other amazing recipes:
- Chimchurri Chicken
- Parsely-Cilantro Chimichurri
- Hatch Chile Chimichurri
- Slowcooker Pot Roast with Chimichurri
- Skirt Steak with Chimichurri Sauce
Gaucho Steaks with Chimichurri Vinaigrette
Get this all-star, easy-to-follow Gaucho Steaks with Chimichurri Vinaigrette recipe from The Best Thing I’ve Ever Made on the Food Network.
- Prep Time: :45
- Cook Time: :25
- Total Time: 1:10
- Yield: 4 1x
- Category: Dinner
- Method: Grill
- Cuisine: Argentina
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons chopped garlic
- 1/2 teaspoon dried red pepper flakes
- 1/3 cup fresh cilantro leaves, chopped
- 1/8 cup hoja sante leaves, chopped, optional
- 1/8 cup fresh oregano leaves, chopped
- Sea salt and fresh ground pepper
- 1/4 cup fresh parsley leaves, chopped
- 8 jalapeno chiles
- 20 cloves garlic
- 2 tablespoon extra-virgin olive oil
- Four 12–ounce steaks, about 1-inch thick
- Sea salt and freshly ground pepper
- For the chimichurri vinaigrette: Mix the olive oil, vinegar, garlic, red pepper flakes, cilantro, 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.
- Serving Size: 4
Keywords: Gaucho Steaks