Chuleton Al Gaucho Recipe
Choice shell steak out served sliced with our home made rosemary butter and a side of chimichurri
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chimichurri Sauce
In a blender or food processor, combine the parsley, garlic, oregano, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Blend until smooth. Adjust seasoning to taste and set aside.
- 2
Make the Rosemary Butter
In a small bowl, combine the softened unsalted butter with fresh chopped rosemary. Mix well and set aside.
- 3
- 4
Rest and Slice the Steak
Remove the steaks from the grill and let them rest for 5 minutes. Then slice the steaks against the grain into thin strips.
- 5
Serve
Place the sliced steak on a serving platter, top with the rosemary butter, and serve with a generous side of chimichurri sauce.
