Author :: Mrs Liz
Category :: Appetizer Recipes
Ingredients ::
- Chimchurri Sauce:
- 2 cups stemmed fresh parsley, ideally Italian flat leaf
- 5 Tablespoons olive OR vegetable oil
- 3 Tablespoons freshly squeezed lemon juice
- 3 to 5 cloves garlic, minced
- 1 medium shallot, minced, OR 2 Tablespoons minced onion
- 2 Tablespoons sherry wine vinegar OR red wine vinegar
- 1 Teaspoon pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Gaucho Steak:
- 3 Tablespoons salt
- 1 Tablespoon cayenne pepper
- 2 (1 pound)New York strip steaks, ideally 1-1/4 inches thick
- 1 sourdough baguette, sliced into 16 (1/4 inch) thick slices
Makes: 16 bites
Place all chimichurri ingredients in a food processor OR blender and puree, then set aside.
Preheat grill to high heat.
In a small bowl, mix salt and payenne pepper, then rub the mixture onto both sides of the steaks. Place the steaks over direct heat, and grill to desired degree of doneness (approximately 6 minutes per side for medium-rare).
Remove the steaks from the heat, cover them with aluminum foil, and let sit for 5 minutes.
If you do not have a grill, elimate the cayenne pepper from the dry rub and cook the steaks in a heavy pan over a medium high heat for approximately 6 minutes per side.
To assemble, slice the steaks into 1/4 inch thick pieces. Set pieces on baguetts slices, and top with the chimichurri sauce.
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