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Gaucho Steak with Chimichurri

07/06/2025

A Twist On These Seasonal Favorite!

A festive feast that's ripe for sharing, this Pigs in Blankets Pizza is perfectly balanced by the creamy garlic butter base and sweet, fiery kick from the hot honey drizzle. Try adding a little gorgonzola or fry off the pigs in blankets before baking for an extra crispy pig! Either way it'll be delicious.


Servings 2


ingredients

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

    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







Cooking Pellets

Mesquite Pellets  Click To Purchase 


Directions

  1. Rub steaks with oil and Angus and Oink Gaucho seasoning. Let sit for 30 minutes.
  2. Set your Ninja Woodfire Grill up on Grill High Heat, add Pellets, press Woodsmoke Technology and Start.
  3. Mix chimichurri ingredients together with the butter and form into a log in parchment paper, chill until needed.
  4. 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!
  5. Serve the steaks with slices of chimichurri butter and fries

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

Courtesy of Angus & Oink

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