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Category: Main Course
Michael Chiarello Gaucho Steak w/ Chimichuri Sauce - TastyPlanner.com
Chef: Justin Fazekas
This is a three part recipe. All three parts are very simple and the end result is extremely satisfying. Gauchos could be described as a loose equivalent to the North American “Cowboy.”
Recipe Source: Easy Entertaining with Mich...
Ingredients
* 1 bunch fresh Italian (flat-leaf) parsley, coarsely chopped
5 clove garlic, peeled
1 1/2 tablespoon teaspoon plus 1 Spanish paprika, divided
1 cup extra-virgin olive oil, plus more for brushing
1/2 cup red wine vinegar
* Salt, preferably gray sea salt
* Freshly ground black pepper
1 cup warm water
* 2 red onions, peeled, cut crosswise into 1/inch thick slices
3 pound skirt steak, about 1/2 inch thick
* 4 ripe tomatoes, cored, cut crosswise into 1/4-inch-thick slices, and slices halved
1 3/4 cup (7 ounces) Cheddar and Monterey Jack with tomato and jalapeño peppers blend shredded Cheese
* 8 pita pocket bread rounds, halved, warmed
Instructions
METHOD:
In food processor, combine parsley and garlic; process until mixture is finely chopped. Add 1-1/2 tsp. paprika, 1 cup oil, vinegar and 1/2 tsp. salt. Process until well blended. Measure 3/4 cup of chimichurri sauce for this recipe. Cover and refrigerate the remainder for other uses.
Heat large, rimmed grill pan over medium heat until hot. (Or, prepare outdoor grill for direct heat grilling over a medium-hot fire.) In small bowl, combine paprika and warm water. Season steaks on both sides with salt and pepper. Place on grill and cook 4 minutes; basting 2 to 3 times with paprika mixture; turn. Continue cooking 4 to 5 minutes for medium-rare, basting 2 to 3 more times. Lightly brush onion slices on both sides with oil; season with salt and pepper. Place on grill with steak and cook, turning once, until onions are caramelized and softened, 3 to 4 minutes per side. Transfer steaks to cutting board; tent with foil and let stand 5 minutes.
Separate onion into rings; place in serving bowl. Divide cheese and tomatoes evenly among pita pockets. Cut steaks into 1/2-inch slices and place in bowl. Add 1/2 cup chimichurri sauce and toss well. Spoon steak mixture into pitas. Serve with additional sauce.
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