Photo: Gaucho-Grilled Steak with Chimichurri Sauce Recipe
Ingredients
Chimichurri:
- 6 garlic cloves, minced
- 2 jalapenos, minced
- 1/4 cup red wine vinegar
- 1 bunch fresh flat-leaf parsley, finely chopped
- 1 handful fresh oregano, finely chopped
- 2 limes, juiced
- 1 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon crushed black peppercorns
- 4 pounds skirt steak, trimmed of excess fat
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions
Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Marinate the steak in olive oil for 30 minutes, turning to coat both sides.
Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.
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By cat5fan
on August 13, 2012
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I was shocked their were reviews posting less than 5 stars. After reading them I've found that the Brazilians and Argentinians find too many or lacking ingredients traditional to "their" liking. I've traveled the world eating pizza in Italy, Chinese food in China, I have not been to Argentina but have had natives from their prepare this dish. Many of the foods brought to the USA have been changed and NY pizza is better than in Italy, Chinese food in a "high end" rated restaurant here beats any in mainland China, and this Tyler Florence recipe made with fresh ingredients is the BOMB. I'll serve this to anybody but South Americans.
By mdtkennedy
on October 15, 2011
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The original we do in Brazil is only kosher salt, no olive oil at all. The best option is prime rib, kosher salt and take to a charcoal grill. In Brazilian "chimichurri" we use regular bell pepers . onions and sometimes tomatoes without seeds. Everything well chopped and seasoned with salt, black peper, olive oils and some vinegar . We call vinagrette.
By Kstevens100
Suwanee, GA
on January 08, 2011
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We cook a lot, and love to try new recipes. This is one of my favorite recipes ever. I made this last night for a dinner party. I've tried Emeril's version as well - which is delicious too, but takes a little more time. I juiced the limes really vigorously, and made the mix too sour. I poured the mix through a sieve, and then added the vinegar and oil back in. Thankfully I salvaged the mix, and it was fabulously delicious. My guests couldn't stop talking about how much they loved the sauce. Even the kids (5 boys, 9-12 loved it and asked for more. I used only one jalapeno, as my guests don't love spicy food.
I drizzed the sauce over diced oven roasted potatoes and scallions, the steak and some grilled shrimp. Yum - yum - yum! Our guests asked for the recipe.
Read all 24 reviews