• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Grilled Gaucho Steak with Chimichurri

    Flank steak is chargrilled until tender and juicy and then topped with a zesty chimichurri sauce of garlic, parsley, and tangy vinegar. Use an indoor grill pan to make this meal all year long.

     

     

    Adrianne Calvo is the chef and owner of Chef Adrianne's Vineyard Restaurant and Wine Bar, featured in the Miami New Times' Best of Miami and Urbanspoon’s Miami “Top Rated Restaurants. She is also the author of two cookbooks, Maximum Flavor and Driven by Flavor, Fueled by Fire.


    Ingredients
    For the Chili Water
    1
    tablespoon
    smoked paprika
    2
    tablespoons
    salt
    1
    cup
    warm water
    For the Chimichurri Sauce
    1
    bundle
    fresh flat leaf parsley
    8
    cloves
    garlic
    1 1/2
    teaspoons
    smoked paprika
    1
    tablespoon
    fresh oregano
    1/2
    cup
    red wine vinegar
    1
    tablespoon
    Lime Juice
    1 1/2
    cups
    extra virgin olive oil
    1
    teaspoon
    kosher salt
    1/2
    teaspoon
    freshly ground black pepper
    2
    pounds
    skirt steak or flank steak, trimmed
    Directions
    For the Chili Water: Mix all ingredients in a large bowl, set aside.
    For the Chimichurri Sauce: Place all ingredients in a blender and pulse until coarsely chopped. Set aside.
    Prepare a medium-hot fire in the grill. Place the steaks on the grill and baste a couple of times with Chili Water. Cook about 4 to 6 minutes on each side then transfer to a platter to let rest for 15 minutes.
    Slice the meat lengthwise into 1/2-inch slices and toss with chimichurri sauce.

    The base number of servings for this recipe is 4
    OK

    Categories 

    BeefClassic

    Write a Review