Created after our time spent in Argentina, and meaty weekends cooking asado on the parrilla. To us, there is nothing better than cooking big hearty chunks of beef and lamb, outside! Check out Scott's all things Picanha blog post for more on that drool-fest.
A sensational blend of high quality black pepper, garlic, coriander, jalapeño complimented with a bunch of other herbs and sea salt. Best used while grilling steaks as a seasoning in place of salt and pepper, or mix with a liberal glug of olive oil and squeeze of lemon for a herbaceous Chimichurri dressing.
Apply an even coating, use at approx. 3-5% meat weight. Apply the rub to steaks while cooking as a replacement for salt and pepper. Make burgers with 3-5% seasoning depending on taste. Mix with olive oil and lemon for a chimichurri dressing.
- Gluten Free
- Vegan Friendly
- Contains Celery
- 175g Pot
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Ingredients (Allergens in CAPS & BOLD)
Salt, Sugar, black pepper, garlic, celery Salt (CELERY), Lemon powder, coriander, Jalapeño & ancho chilli, caraway, onion, red bell pepper, bay, Basil, thyme, dill, E621, E631
Been trying out a variety of seasonings on my steaks, both on the BBQ and griddle.
So far this is a clear leader.
Pat dry the steak. Brush with cold pressed scottish rapesead oil and then rub with Gaucho. Leave at room temperature for 2 hours, then 4 minutes a side. Perfect.
Good on a steaks, a nice alternative to American style ruba
Absolutely beautiful on a steak or on a burger you got to give it a go
Best stuff for steak🥩 as well using for burgers 🍔
I seasoned my first ever tomahawk steak with this and it didn’t disappoint. 👍👍