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Steak Gaucho-Style with Argentinean Chimichurri Sauce Recipe

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This recipe for Steak Gaucho-Style with Argentinean Chimichurri Sauce, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Morauer
Added: Saturday, July 19, 2008


Argentinean Chimichurri Sauce:
1 c lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)
8 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp chili pepper flakes
2 tbsp fresh oregano leaves (optional)
2 tbsp shallot or onion, minced
3/4 c vegetable or olive oil
3 tbsp sherry wine vinegar, or red wine vinegar
3 tbsp lemon juice
1 tbsp cayenne pepper
3 tbsp salt
2 1/2 lbs rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4 inch thick slices

Preheat a grill.
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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