Grilled Gaucho Steak
This is a twist on the classic Gaucho-style steak. This recipe calls for marinating the meat in the chimichurri sauce and then serving it with a charred garlic scape and roasted shallot butter.
Ingredients
- ¼ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 1 tablespoon lime juice
- 2 tablespoons finely minced fresh cilantro
- 1 tablespoon finely minced fresh parsley
- ½ teaspoon ground cumin
- 1 clove garlic, finely chopped
- 2 teaspoons finely chopped shallots
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 –2 pounds skirt steak
Instructions
- Combine olive oil, balsamic vinegar, lime juice, cilantro, parsley, cumin, garlic, shallots, and red pepper flakes in a shallow baking dish. Add steak and coat both sides with marinade. Season with remaining salt and pepper. Cover and refrigerate several hours or overnight.
- Remove steak from refrigerator 30 minutes before cooking. Preheat grill to medium heat. Pat meat to remove marinade. Grill meat 6 minutes per side until medium-rare/medium.
- Let meat rest 10 minutes before slicing. Serve with Charred Garlic Scapes and Roasted Shallot Butter.
