Grilled Gaucho Steak with Chimichurri Sauce

Featured by Bodegas Chaman in the International Wine Club.


For the Chili Water:
1 Tbs. smoked paprika
2 Tbs. salt
1 cup warm water

For the Chimichurri Sauce:
1 bundle fresh flat leaf parsley
8 cloves garlic
1 1/2 tsp. smoked paprika
1 Tbs. fresh oregano
1/2 cup red wine vinegar
1 Tbs. lime juice
1 1/2 cups extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 lbs. skirt steak or flank steak, trimmed


For the Chili Water: Mix all ingredients together in a large bowl and set aside.

For the Chimichurri Sauce: Place all ingredients in a blender and pulse until coarsely chopped. Set aside.

Prepare a medium-hot fire in the grill. Place the steaks on the grill and baste a couple of times with Chili Water. Cook about 4 to 6 minutes on each side, then transfer to a platter to let rest for 15 minutes. Slice the meat lengthwise into 1/2-inch slices and toss with chimichurri sauce.