Gaucho-style Spinalis Steak
Submitted by Marcus de Koning, Executive Chef, Phoenix (Ariz.) Country Club
Yield: 10 servings
Ingredients
10 Spinalis steaks (prime ribeye cap)
to taste sea salt
to taste freshly ground pepper
basting liquid (recipe below)
chimichurri sauce (recipe below)
Procedure:
• Marinate the steaks in half of the chimichurri sauce for two hours. Then season with sea salt and freshly ground pepper.
• Preheat the grill.
• Put the steaks on the grill and baste with basting liquid. Cook to desired temperature and let rest for 12 minutes.
• For plating, slice steaks on the bias and serve with remaining chimichurri sauce.
For the Chimichurri Sauce:
6 cups chopped parsley
20 cloves garlic, minced
5 tsp. salt
6 tsp. freshly ground pepper
3 tsp. chili pepper flakes
8 tbsp. fresh oregano leaves, chopped
8 tbsp. shallot, minced
3 cups olive oil
6 tbsp. sherry wine vinegar
6 tbsp. lemon juice
• Place all ingredients in a blender or food processor and pulse until well-chopped, but not pureed.
For the Basting Liquid:
2 tbsp. cayenne pepper
5 tbsp. sea salt
1 cup hot water
• Dissolve cayenne pepper and sea salt in the hot water.
• Transfer to a squeeze bottle.
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