GAUCHO STEAKS WITH CHIMICHURRI VINAIGRETTE
Steps:
- For the chimichurri vinaigrette: Mix the olive oil, vinegar, garlic, red pepper flakes, cilantro, hoja sante if using, oregano and salt and pepper to taste. Add the parsley just before serving. Makes about 3/4 cup.
- For the steaks: Using tongs, roast the chiles over a stove top flame, rotating so the chiles blacken evenly on all sides, 3 to 5 minutes. (Alternatively, place on a pan under the broiler and broil a few minutes each side until blackened.) Place the chiles in a bowl and cover with plastic wrap. Let stand for 10 minutes. When cool enough to handle, peel the charred skin. Stem and seed the chiles and slice into thin strips. Set aside.
- In the olive oil, slowly cook the garlic in a saucepan over medium heat, stirring occasionally, until the cloves are fragrant and have softened, about 10 minutes. When cool, cut into thin slices, or you can also leave whole.
- Lay the steaks flat on a work surface. Make 3 incisions in each steak parallel to the work surface to create pockets. Stuff each with roasted chiles and garlic. Sprinkle generously with salt and pepper.
- Grill the steaks over medium-high heat to the desired doneness, about 5 minutes on each side. Serve with the chimichurri vinaigrette.
GAUCHO BEEF TENDERLOIN SANDWICH
Steps:
- Preheat a charbroiler or grill to medium-high heat.
- Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook 3 minutes on each side for medium. Set aside.
- Spread Chipotle Cream on both sides of rolls. Add a healthy amount of arugula. Place meat on top of greens. Add Chimmi-Churri and Onions. Place roll tops on sandwiches.
- Combine sour cream, lemon juice, garlic and chiles in a food processor. Pulse several times (do not overmix). Season to taste.
- Rough chop cilantro and parsley to desired thickness (some people like it pureed; I like it chunky). Add to a bowl with oil, oregano, garlic, lemon juice, paprika and chile flakes. Mix well, then add salt and pepper to taste. Let sit at room temperature for about 2 hours to infuse.
- Stir together vinegar and sugar in a bowl, then add onions. Let sit at room temperature for 15 minutes.
STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill.
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
- Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
- 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 beverage: Argentinian Malbec (red)
BEEF GAUCHO
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Brown the ground beef in a saute pan over medium-high heat for 8 to 10 minutes. Once the beef is browned, add the oregano and a pinch of salt, black pepper and crushed red pepper. Add the sliced onions and cumin and cook until the onions are translucent. Stir in the Spanish paprika. Simmer the filling over low heat for 15 minutes. Adjust the seasoning to taste. Let cool.
- Spoon 2 tablespoons of the filling into a disc of empanada dough. Fold the disc in half and close it by tightly twisting the edges. Repeat with the remaining filling.
- Heat the vegetable oil to 350 degrees F in a deep-fryer or heavy pot. In batches, fry the empanadas until golden brown, 5 to 6 minutes.
GAUCHO STEAK WITH 4-HERB CHIMICHURRI
Steps:
- For the steak:
- Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 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 chimichuri sauce.
- 4-herb chimichurri:
- Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.
EASY GAUCHO BEANS
This is a recipe from Ingrid Hoffmann.These saucy beans are hearty and homey. If you don't feel like chopping the veggies, just pulse the onion, scalliions, carrots and garlic in a food processor until they are finely chopped, then add the tomatoes and pulse two or three times until chopped. Also, if you opt to use canned beans, simply add the bacon and veggies after they have been sauteed. *Time does not include overnight soaking and bean cooking*
Provided by LifeIsGood
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- If using the dried beans, soak them in cold water overnight with 1/2 t of baking soda. The following day, drain the beans and place them in a larg pot with the bacon, another 1/2 t of baking soda and 6 cups of water. Bring to a boil and reduce the heat to a simmer, and cook the beans until they are soft - about 2 hours. If the water level drops too low before the beans are tender, add another cup of water (or more as needed). If using canned beans, just warm them in a large pot with 3 1/2 C of water. Drain.
- Heat the oil in a large skillet over medium-high heat for 1 minute. Add the remaining ingredients and cook, stirring often, until the veggies are soft and fragrant - about 5-7 minutes.
- Add the veggie mixture to the pot with the beans and cook just long enough to bring the flavors together, about 10 minutes. Remove the bay leaf before serving.
Nutrition Facts : Calories 347.2, Fat 5.8, SaturatedFat 1.3, Cholesterol 3.6, Sodium 495.2, Carbohydrate 57.2, Fiber 14.5, Sugar 7, Protein 19.4
GAUCHO CASSEROLE
Make and share this Gaucho Casserole recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Crumble the beef and mix with onion and pepper in a microwave dish.
- Cover and microwave on high for 41/2 minutes or until meat is no longer pink, stirring every 2 minutes and drain.
- Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder.
- Cover and microwave on high for 3 1/2 to 4 1/2 minutes or until bubbly, stirring every 2 minutes.
- Stir in rice.
- Transfer to a shallow dish coated with cooking spray.
- Cover and let stand for 6-8 minutes or until liquid is absorbed.
- Sprinkle with cheese.
- Cover and microwave on high for another minute or until cheese is melted.
GAUCHO STEAK
This recipe contains a flavorful and simple technique for grilling beef steak, which also works well on pork ribs. The result is savory, juicy meat.
Provided by Northwest Lynnie
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Stir the hot water, salt, and cayenne pepper together and let stand, covered.
- Bring steaks to room temperature.
- Pat them dry with paper towels.
- Grill steaks over direct heat, basting each side twice with a small spoonful of the pepper mixture during grilling.
- Cook the steaks for about 10 minutes per side, depending on their thickness, the heat of your flame, and your preference for degree of doneness.
- I prefer to grill with charcoal for its added flavor.
GAUCHO CASSEROLE
"When our daughters graduated from college, my husband and I made recipe books for their closest friends," says Dianne Hennis of King George, Virginia. "This dish was a big hit."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper. Cover and microwave on high for 4-1/2 minutes or until meat is no longer pink, stirring every 2 minutes; drain. , Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until bubbly, stirring every 2 minutes. Stir in rice. , Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for another minute or until cheese is melted.
Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 670mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
GAUCHO BURGERS
Make and share this Gaucho Burgers recipe from Food.com.
Provided by Karen in MA
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine spices, Worcestershire sauce, beer, and ground beef.
- Halve and seed the tomatoes and jalapenos.
- Preheat broiler or grill.
- If broiling, place veggies on a rimmed cookie sheet, turning once, until charred, about 15 minutes; chop and transfer to a bowl.
- If using a grill, char the veggies for 10 minutes; chop and transfer to a bowl.
- To the bowl of veggies, add the cilantro, lime juice and zest; season with salt.
- Cook the burger over medium-high heat for 5 minutes on each side for medium-rare, melting the cheese for the last few minutes.
- To serve, layer each roll with lettuce. the burger, the pico de gallo and bun top.
Nutrition Facts : Calories 746.2, Fat 37.8, SaturatedFat 18.1, Cholesterol 160.4, Sodium 827.1, Carbohydrate 43.5, Fiber 5.3, Sugar 6, Protein 55.8
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