Get Your Gaucho On!

In celebration of the recent booking of our upcoming holiday in Argentina, I have prepared a mouthwatering skirt steak topped with a super fresh and tasty chimchurri sauce.  I suspect that upon our return, I might have a few pointers from the locals to share with you and a more authentic recipe.  For now, I’m sticking with a tried and true favorite from Weber’s Real Grilling cookbook.  We’ve made this recipe oodles of time over the past couple years and it’s a surefire hit when we have company over.  Just be prepared for the garlicky aftermath lingering on your breathe and certain to loom for hours after consumption.  Don’t fret, my friends, this concoction is certainly worth it.   And, hey, if everyone’s eating the same thing, who’s really going to care about a little garlic breath?

This aromatic sauce does not come any fresher or more versatile and pairs extraordinarily well with the skirt steak.  The trifecta of herbs creates a sauce so green and so fragrant, you’re left wanting more and more.  Marinating this steak for several hours before grilling tenderizes this categorically tough piece of meat to the point where it simply melts in your mouth.  As I take a bite, sip on some malbec, and click my heels together, I’m transported to la París de Sudamérica

By the way, we’re neck deep in Argentina research and getting super excited for our vacation.  If you have been there before and have any suggestions for our 11-day trip, shoot me a comment or e-mail.  Gracias!

Skirt Steak With Chimichurri Sauce
Chimichurri Sauce from Weber’s Real Grilling Cookbook
Serves 4

2 pounds of skirt steak
4 large garlic cloves , peeled
1 cup loosely packed fresh Italian parsley leaves
1 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh basil leaves
3/4 cup extra virgin olive oil
1/4 cup rice vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. Tabasco sauce

Mince the garlic in a food processor by pulsing several times.  Add the herbs and process until the mixture is finely chopped.  With the machine running, pour the olive oil through the feed tube.  Add vinegar, salt, pepper, and Tabasco and process for an additional 30 seconds.

Reserve half of the chimichurri sauce in the refrigerator.  Pour the other half into a large resealable bag  along with the skirt steak.  Press out the air and seal tightly.  Refrigerate for 4 to 6 hours.

Preheat the grill on high and allow the meat to stand at room temperature for 10 minutes.  Remove the steak from the bag and transfer to the grill.  Cook 4 minutes before turning over.  Grill an additional 3 minutes for rare (see photo) or until desired doneness.

Let meat sit for a couple minutes, so the juices can settle. Cut steak across the grain into 1/2-inch thick slices.  Transfer to a platter and drizzle with chimichurri sauce.  Serve remaining sauce on the side.

Note:

  • If you’re not a steak fan, this sauce would work equally well with shrimp or salmon.  Just shorten the marination time to 30 minutes.
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13 Responses to Get Your Gaucho On!

  1. Ted says:

    When are you going to Argentina? I know I should comment on the food and recipe, but I am a vegetarian.

    • KarmaCucina says:

      No worries, Ted! Maybe tofu or bean chimichurri? I’ll have to think about that some more…

      Heading to ARG in March! So far a few nights in Buenos Aires and Mendoza… figuring out the third leg is the hard part. Tossing around salta and patagonia. We’ll see!

  2. Looks delicious.
    BTW, I love Buenos Aires and Patagonia too. Especially Baraloche in Patagonia! Have fun…

    • KarmaCucina says:

      Thanks, Nancy! Sounds like you’ve been? As of tonight (and that changes by the hour), we’re doing B.A., Mendoza, and a stay at a beautiful estancia in Tilcara… I am most excited about the last part! Let me know if you have any must have food tips for B.A.

  3. Claudie says:

    My husband and I (mostly I) have been planning to go to Argentina for over an year now… I was hoping we’d be there in October 2010, and after this didn’t happen — this April. Unfortunately, we’ve got to postpone it again… But I’m not giving up! :) And I’m planning on trying out your recipe in the meantime as an “appetizer” to all we are going to have there ;-)
    In any case, I hope that you’ll enjoy Argentina plenty!

  4. leslie eaton says:

    Recipe looks great…and for us veggie-tarians: would be a great marinate/sauce for tofu (as alyssa mentioned in her response to ted)…and tempeh. yum, yum!! and I would do the same for either: slice into thin stripes, marinade for several hours/overnight, heat skillet over med-high heat and cook on both sides til’ lightly browned, then top with reserve sauce.

    What a fun upcoming trip…will have to chitchat about it during our upcoming runs together (hint, hint!)

    • KarmaCucina says:

      Sounds delicious, even to us omni-vores : ) Thanks for sharing the tip and hopefully Ted tries your recommendation….

      Yes, we need to run SOON! Once the weather decides to cooperate of course!

  5. Joe says:

    This pic is amazing and is making me drool as I sit here at my desk. What a great write-up on one of my favorite dishes ever!

  6. dejamebailar says:

    I’m from Uruguay and have been to Buenos Aires several times and it’s gorgeous.
    If you have the time, I suggest you make the short trip to Colonia del Sacramento in Uruguay or a bit further to Montevideo. It’s so worth it!

  7. Pingback: Flank Steak with Chimichurri Sauce « Daniela's love affair with food

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