Recipe courtesy of Ingrid Hoffmann
Recipe courtesy of Ingrid Hoffmann
Episode:
Gaucho Grilling
Argentinean Barbecued Steak
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- Level: Easy
- Total: 18 min
- Prep: 15 min
- Cook: 3 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 623
- Total Fat
- 48 g
- Saturated Fat
- 14 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 46 g
- Cholesterol
- 147 mg
- Sodium
- 654 mg
- Level: Easy
- Total: 18 min
- Prep: 15 min
- Cook: 3 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 623
- Total Fat
- 48 g
- Saturated Fat
- 14 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 46 g
- Cholesterol
- 147 mg
- Sodium
- 654 mg
Ingredients
Chimichurri Sauce:
Directions
- Preheat your grill to high or preheat a ridged grill pan until very hot.
- Rub the steaks with the olive oil and season them with salt. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with Chimichurri Sauce
Chimichurri Sauce:
- To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.
- Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.
- Yield: 1 1/2 cups
