Argentinian Gaucho Style Steak with Chimichurri Sauce
by Chef Gilbert
• 1 cup lightly packed chopped parsley
• 3 to 5 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon chili pepper flakes
• 2 tablespoons fresh oregano leaves (optional)
• 2 tablespoons shallot or onion, minced
• 3/4 cup vegetable or olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons lemon juice
• 1 tablespoon cayenne pepper
• 3 tablespoons salt
• 1.2 kg sirloin steak, cut 6cm thick
• 2 baguettes, sliced thick.
- 1. Preheat the oven on grill
- 2. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Set aside.
- 3. Dissolve cayenne pepper and salt in 1 cup of hot water. Transfer to a squeezie container.
- 4.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) RECOMMENDED WINE: Malbec (red)