This steak recipe is a slam dunk in the flavor department! Loaded with herbs and spices, the chimichurri marinade works to create intense flavor and tenderize your steak. Grilled to medium rare and sliced thin, you will be hard pressed to find a more tender piece of meat. On the off chance you have any left over, this steak works great for steak salad or steak quesadillas!
Grilled Gaucho Steak with Chimichurri
- ½ cup Garlic Olive Oil
- 2/3 cup 18 yr. Traditional Balsamic
- 2 Tbsp. Lemon juice
- ½ cup Fresh Cilantro
- 1 Tbsp. Fresh Parsley
- ½ cup Fresh Spinach
- 2 cloves Garlic
- 1 Tbsp. Shallots finely chopped
- ¾ tsp. Black Peppercorns ground
- 2 tsp. Sea Salt
- ¼ tsp. Crushed Red Pepper Flakes
- 1 ½ - 2 lbs. Skirt Steak
- 8 oz. Polenta prepared
In food processor or blender, combine the garlic olive oil, balsamic vinegar, lemon juice, cilantro, parsley, spinach, garlic, and shallots. Pulse until blended but, do not puree.
Add ¼ tsp. of crushed red peppers and half of the salt and pepper. Remove half of the sauce, cover and set aside.
Season the steak with remaining salt and pepper and place in Ziploc bag with remaining chimichurri sauce. Refrigerate several hours or overnight.
Remove steak from fridge 30 minutes before cooking. Preheat grill to medium heat. Pat meat to remove marinade. Make sure you throw away the bag with marinade. Grill meat 6 minutes per side until medium rare/ medium.
Let meat rest 10 minutes before slicing and serve with reserved chimichurri.
Pan fry or grill sliced polenta. Top with sliced Gaucho steak and chimichurri sauce.