Gaucho Stuffed Rib Eye Steak Recipes

Steps:

• Pat the steaks dry using a paper towel. Place the remaining ingredients in large zip-top bag. Gently massage bag to combine ingredients; then add steaks. Let marinate in refrigerator for 1 to 3 hours.
• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• Remove steaks from refrigerator and let come to room temperature, approximately 20 to 30 minutes. Remove steaks from marinade, discard marinade.
• Place steaks on hot oiled grill and cook for 6 to 8 minutes per side for medium. Transfer steaks to a platter and let rest 5 minutes before serving.

Steps:

• For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
• For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
• Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
• Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
• Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
• Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.

Steps:

• For the steak:
• Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
• Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.
• 4-herb chimichurri:
• Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.

Steps:

• One day before serving, make the caponata: Preheat a grill to medium high. Pierce the eggplant all over with a fork. Grill, turning often, until charred all over and softened, 25 to 30 minutes. Meanwhile, coat the bell pepper with 1 teaspoon olive oil. Grill, turning as needed, until charred all over, about 15 minutes. Transfer the vegetables to separate bowls; cover the pepper and let cool.
• Peel the charred skin from the pepper (do not rinse). Cut in half, discard the seeds and finely dice. Remove the skin from the eggplant. Cut in half lengthwise and scoop out the seeds. Return the pulp to the bowl and set aside until juicy, about 15 minutes. Transfer the eggplant to a cutting board and finely chop; reserve the juices that have collected in the bowl.
• In a medium heavy saucepan, heat the remaining 3 tablespoons plus 2 teaspoons olive oil over medium-high heat. Add the onion and celery, season with salt and pepper and saute until the onion begins to soften, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the diced bell pepper, tomato and sugar and saute until the tomato softens, about 3 minutes. Add the olives, capers, raisins and the eggplant and eggplant juices and cook 3 minutes. Stir in the vinegar and chocolate.
• Reduce the heat to low and cook gently, stirring occasionally, for 15 minutes to allow the flavors to blend. Transfer to a bowl and let cool. Cover and refrigerate overnight.
• Preheat a grill to medium high and prepare for indirect grilling: For a charcoal grill, bank the hot coals to one side and leave the other half empty. For a gas grill, preheat all the burners, then turn off half the burners and keep the others on medium-high heat.
• Grill the steak: Pat the meat dry with paper towels. Lightly brush with olive oil and season with salt and pepper. Place the steaks on indirect heat (the unlit side of the grill); cover and cook, turning halfway through, until an instant-read thermometer inserted into the center registers 110 degrees F, about 30 minutes. Transfer to direct heat and cook, turning, until the steaks are charred and the thermometer registers 125 degrees F to 130 degrees F for medium-rare doneness, 4 to 6 more minutes. Transfer to a cutting board and let rest 10 minutes.
• Stir the parsley and basil into the caponata; season with salt and pepper. Carve the meat from the bones and slice against the grain. Serve with any collected juices and the caponata.

Steps:

• For the cheese sauce: Add the butter to a medium, heavy-bottomed saucepan over low heat. As the butter melts, add the flour and slowly mix to make a roux. Cook for a few minutes, then add the cream and salt and let simmer on low heat until thickened, a few minutes more. Slowly fold in the mixed cheeses and keep warm.
• For the rib-eye mixture: Heat a large, heavy-bottomed saucepan, then add the oil along with the onions and jalapenos. Saute until the onions are translucent, 3 to 4 minutes, then add the tomato paste and continue to cook, stirring occasionally, 1 to 2 minutes. Add the beef, breaking it up with a spoon, and a big pinch of salt. Cook until the beef is cooked through, another 8 to 10 minutes. Season to taste with salt and pepper. Set aside.
• For the smashed avocado: Scoop and smash the avocado flesh into a medium bowl, then add the cilantro and lemon juice. Season to taste with salt.
• For the nachos: Spread some chips on a large platter. Top with some cheese sauce, then some meat. Repeat the layering. Top with the smashed avocado and garnish with shredded Cheddar. Serve.

Steps:

• Preheat a grill.
• Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
• Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
• Recommended beverage: Argentinian Malbec (red)

Steps:

• Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side

Steps:

• For the rib-eye:
• Combine all the ingredients and spread half over the top of steaks. Put plastic wrap over steaks and flip to coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour. (Also can be done using a plastic resealable bag.) Flip steaks once while marinating.
• Heat grill to medium-high heat. Grill steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes.
• For the cream sauce:
• Grill poblano peppers until they are charred and soft. Remove to a cutting board and chop. Add them to a blender along with the remaining ingredients and blend until smooth
• Transfer to a serving bowl.
• For the salad:
• Place watermelon slices on the grill until they get nice char marks. Remove to a cutting board and chop. Place the watermelon into a large bowl and add the raspberries, coconut and crumbled feta. In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine. Pour over the watermelon mixture, add mint, and toss.
• For the onions:
• In a medium saucepan over low heat, add the figs, balsamic vinegar and chili flakes. Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl. Add the onions and drizzle with olive oil. Season with salt and pepper, to taste, and let marinate for 30 minutes to 1 hour. Place on the grill for a few minutes to char each side.
• Serve rib-eyes with cream sauce, salad and glazed onions.

Steps:

• For the steaks: In a small bowl, combine the paprika, thyme, salt and a few grinds of black pepper. Sprinkle on both sides of the steaks and let rest at room temperature for up to 2 hours.
• In a large pan with straight sides, add the olive oil over medium-high heat. Add the steaks and sear on both sides until a deep golden color is on the bottom, 4 to 5 minutes. Flip and cook about 4 minutes more. Remove to a plate and cover with aluminum foil.
• For the gravy: Using kitchen twine, tie the thyme and rosemary together. In the same pan you seared the steaks in, add the herb bundle and the butter. Lower the heat to medium, melt the butter and then add the onions. Season with a pinch of salt and a grind or 2 of black pepper. Cook on medium heat until the onions are tender, about 5 minutes, and then add the garlic. When the garlic becomes fragrant, about 2 minutes, add the stone-ground mustard and beef stock. Stir to blend and then add the heavy cream. Taste and season with more salt, if needed, and raise the heat to a gentle simmer. Once the sauce has thickened to a gravy, lower the heat and stir in the sour cream. Add the reserved steaks back into the pan and bring to a simmer while spooning the sauce over the steaks. Cook this way until desired doneness; it should take only a minute more for medium-rare. Remove from the heat and allow to rest for 5 minutes before slicing. Place the slices on a serving plate and pour the gravy over the top.

Steps:

• Toast and grind the cumin, coriander, fennel, and mustard seeds. Combine these with the oregano, onion powder, garlic powder, paprika, bay leaves, salt, and pepper. Divide the spice mixture into 2 equal parts. Rub both sides of each steak with olive oil and then rub each steak generously with one half of the spice mix and set aside.
• In a food processor, puree together the chipotle adobo, garlic, and lemon juice and rub this on the steaks. Let them marinate for 3 hours, refrigerated.
• Preheat oven to 350 degrees F.
• Heat up 2 tablespoons of oil in pan. Cook the steak for approximately 2 to 3 minutes on each side; then finish off in the oven for approximately 4 minutes.
• Heat up a pan with about 1-inch of oil. Mix the remaining spice mix into 1 cup flour. While the steaks are in the oven, dip the poblano and the onion rings in the buttermilk, and then dip into the seasoned flour. Fry the rings in the heated oil, turning the rings on both sides until golden brown.
• Arrange the steaks on a serving platter and top off with the onion and poblano rings.

Steps:

• Brown the ground beef in a saute pan over medium-high heat for 8 to 10 minutes. Once the beef is browned, add the oregano and a pinch of salt, black pepper and crushed red pepper. Add the sliced onions and cumin and cook until the onions are translucent. Stir in the Spanish paprika. Simmer the filling over low heat for 15 minutes. Adjust the seasoning to taste. Let cool.
• Spoon 2 tablespoons of the filling into a disc of empanada dough. Fold the disc in half and close it by tightly twisting the edges. Repeat with the remaining filling.
• Heat the vegetable oil to 350 degrees F in a deep-fryer or heavy pot. In batches, fry the empanadas until golden brown, 5 to 6 minutes.