Sparks Favorite Recipes:
Argentine Gaucho Steak with Chimichurri
Serves 4
- 1/4 cup extra virgin olive oil
- 8 jalapeños, stemmed, seeded if desired
- 16 cloves garlic
- 4 10- to 12-ounce rib eye steaks, at least 1-inch thick
- Salt and freshly ground black pepper, to taste
- Chimichurri (see recipe below), for serving
If grilling, preheat grill.
Heat olive oil in a heavy bottomed skillet over moderate heat. Add jalapeños and sauté until they soften and their skins start to brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Add garlic cloves and cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper towels and let cool. Slice cooled jalapeños into 1/4-inch rounds.
With a pairing knife, make five or six 1-inch horizontal slits along the edge of each steak. Stuff each slit with a garlic clove and a slice of jalapeño. Season steaks generously with salt and pepper.
Grill steaks, or sauté in a lightly oiled cast-iron pan over high heat, 3 to 5 minutes per side depending on thickness and desired doneness. Top steaks with a generous spoonful of Chimichurri and serve accompanied by mashed potatoes and a nice spinach salad.
Chimichurri
Serves 4
- 1/2 bunch mint, chopped
- 1/4 bunch Italian parsley, chopped
- 1/4 bunch chives, chopped
- 1/4 bunch cilantro, chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lime
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper
- Salt, to taste
In a medium bowl, whisk together chimichurri ingredients. Let sit at least 30 minutes before serving, allowing flavors to combine.
Copyright © 2009, Mary Sue Milliken and Susan Feniger, www.ciudad-la.com
