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Gaucho Steak with Chimichurri

07/06/2025

Add a touch of South American Flair to your Steaks!

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.


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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