Gaucho Recipe

Season the meat

Place the ground beef in a large bowl. Sprinkle the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder evenly over the meat. Using clean hands, gently mix the seasonings into the beef until just combined—do not overwork, about 20–30 seconds.

Form (optional)

If you prefer a formed patty or steak-like piece, shape the beef into four small patties or one flat disc about 1/2 inch thick. For loose crumbles, skip shaping and proceed to cook as is.

Sauté aromatics

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add the diced onion and red bell pepper. Sauté until softened and beginning to brown, 4–5 minutes.

Cook the beef

Push the vegetables to the side of the skillet (or remove them briefly if using patties). Add the seasoned ground beef (or patties) to the hot skillet. If cooking crumbled beef, break it up with a spatula. Cook, stirring occasionally, until well-browned and no pink remains, 6–8 minutes for crumbles or 3–4 minutes per side for patties. If patties are used, return the sautéed vegetables on top for the last minute of cooking to rewarm.

Add garlic and deglaze

When the beef is nearly done, push it to one side and add the minced garlic to the cleared space. Cook 30 seconds until fragrant. If the pan has browned bits, add 1 tablespoon water or a splash of lime juice and scrape to deglaze and incorporate those flavors into the beef.

Finish and rest

Stir the sautéed onion/pepper back in (if removed) and taste for seasoning; adjust with a pinch more salt or pepper if needed. Remove the pan from heat and stir in the chopped parsley and 1 tablespoon fresh lime juice. Let rest in the pan for 2 minutes to allow flavors to meld.

Serve the Gaucho ground beef hot on toasted bread or warmed tortillas. Top with pickled jalapeños or a spoonful of chimichurri if desired. Leftovers keep in an airtight container in the refrigerator for up to 3 days.