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Gaucho Steak with Chimichurri

  • Beef
Time2 Hours Time2 TimeAmerican
Gaucho Steak with Chimichurri

Tender ribeye steaks generously seasoned with Angus & Oink Gaucho Seasoning and grilled to your preferred doneness. Finished with a vibrant chimichurri butter, this dish delivers a burst of fresh herbs and spices, perfectly complementing the rich flavours of the beef. Ideal for a hearty dinner or entertaining guests with a touch of South American flair.

ingredients

  • 2 ribeye steaks (about 300g each)
  • 1 tbsp olive oil
  • 2 tbsp Angus & Oink Gaucho Seasoning

For Chimichurri butter:

  • 50g parsley, finely chopped
  • 10g oregano, finely chopped
  • 2 garlic cloves, crushed
  • 15ml red wine vinegar
  • 1 tsp chili flakes
  • Salt, to taste
  • 200g butter, softened

Buy the items

Gaucho Chimichurri Rub
Gaucho Chimichurri Seasoning
200g £8.99
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Directions

  1. Rub steaks with oil and Angus and Oink Gaucho seasoning. Let sit for 30 minutes.
  2. Mix chimichurri ingredients together with the butter and form into a log in parchment paper, chill until needed. 
  3. Grill or sear steaks to your preferred doneness (2-3minutes per side for medium-rare). Rest for 5-10 minutes. The longer they rest, the better!
  4. Serve the steaks with slices of chimichurri butter and fries

You can finish melting the butter on the steaks either under a hot grill or blowtorch!

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