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Gaucho Steak with Chimichurri Sauce
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.
| 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.
| Course: | Dinner |
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