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Gaucho Steak with Chimichurri Sauce
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Serves 4
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Ingredients:
2 1/2 lb. New York strip or sirloin steak, 1 1/2 inches thick
Chimichurri sauce, (see recipe below) divided use
Marinade steaks at least 30 minutes and up to overnight in fridge.
Preheat grill over high heat. Remove steak from marinade; discard marinade.
Place the steak directly over a hot grill and grill about 4 minutes per side for medium-rare.
Transfer to platter, cover with foil, and let rest 5 minutes. Slice steak against the grain into one-quarter inch strips. Divide steak among 4 dinner plates and top with reserved chimichurri sauce.
Serve with toasted baguettes and a potato side dish.
Argentinean Chimichurri Sauce:
1 cup lightly packed chopped flat leaf parsley
3 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Divide the sauce in half to use as a marinade and reserve the other half for topping the steak.
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2 1/2 lb. New York strip or sirloin steak, 1 1/2 inches thick
Chimichurri sauce, (see recipe below) divided use
Argentinean Chimichurri Sauce:
1 cup lightly packed chopped flat leaf parsley
3 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice
Directions:
Marinade steaks at least 30 minutes and up to overnight in fridge.
Preheat grill over high heat. Remove steak from marinade; discard marinade.
Place the steak directly over a hot grill and grill about 4 minutes per side for medium-rare.
Transfer to platter, cover with foil, and let rest 5 minutes. Slice steak against the grain into one-quarter inch strips. Divide steak among 4 dinner plates and top with reserved chimichurri sauce.
Serve with toasted baguettes and a potato side dish.
Argentinean Chimichurri Sauce:
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Divide the sauce in half to use as a marinade and reserve the other half for topping the steak.
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