Gaucho Style Steak with Chimichurri Sauce
Looking for a steak recipe that impresses and is nearly foolproof? Chef Carol Cotner Thompson’s awesome Gaucho Steak recipe feeds 4 (or two for those who prefer having killer steak sandwiches on Day 2) and comes together easily.
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Gaucho Style Steak
- 1 tsp minced garlic
- 1 tsp freshly chopped cilantro leaves
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp fresh lime juice
- 1/2 tsp salt
- 1 tsp cracked black pepper
- 1-1/2 lbs skirt steak trimmed
Chimichurri Sauce
- 2 Tbsp cilantro parsley, basil and oregano leaves
- 2 Tbsp parsley freshly chopped
- 2 Tbsp basil freshly chopped
- 2 Tbsp oregano freshly chopped
- 2 Tbsp white onion minced
- 2 Tbsp red bell pepper minced
- 2 Tbsps minced garlic
- 1 tsp salt
- 1 Tbsp freshly cracked pepper
- 1/2 tsp ground cumin
- 2 Tbsp red wine vinegar
- 1 Tbsp Pasilla peppers dried
- 2 Tbsp extra virgin olive oil
Instructions
- Combine all ingredients, and let steak marinate, refrigerated, for 1 – 3hrs.
- For the sauce: Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.
- Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichurri sauce.
