The Gaucho Recipe

Make chimichurri

Finely chop the parsley, cilantro (if using) and oregano. In a medium bowl combine chopped herbs, minced garlic, red wine vinegar, red pepper flakes, salt and pepper. Whisk in olive oil until well combined. Taste and adjust salt, vinegar or red pepper to preference. Set aside at room temperature for at least 20 minutes to meld flavors (can be made up to 24 hours ahead and refrigerated; bring to room temperature before using).

If using jarred pickled peppers, drain and slice them into thin strips or rounds. Place in a small bowl and set aside.

Prepare steak

Pat the skirt steak dry with paper towels. Trim any excess silver skin. Season both sides evenly with 1 tsp salt and 1 tsp black pepper and rub with 1 tbs olive oil. Let rest at room temperature 15–20 minutes while your grill or heavy griddle heats.

Heat griddle

Preheat a cast-iron griddle or outdoor grill to high heat (aim for 500°F/260°C surface temperature) so it is very hot; you should get a strong sizzle when the steak hits the surface.

Cook steak

Place skirt steak on the hot griddle and cook undisturbed 2–3 minutes per side for medium-rare (thinner or thicker cuts may vary). You want a good char; adjust time for desired doneness. Use tongs to flip once. Internal temperature ~125–130°F (52–54°C) for medium-rare.

Rest and slice

Transfer steak to a cutting board and let rest 6–8 minutes. Slice thinly against the grain into long strips for sandwiches.

Toast baguette

Slice the baguette lengthwise (or into sandwich portions). Lightly toast cut sides on the hot griddle or under a broiler until golden and crisp, about 1–2 minutes.

Prepare mayo and avocado

If desired, season the mayonnaise with a pinch of salt and a teaspoon of chimichurri to marry flavors (optional). Halve and pit the avocado, then thinly slice or fan. Lightly season avocado with a pinch of salt and a squeeze of lemon or vinegar if available.

Assemble the Gaucho

Spread a generous layer of mayo on both toasted sides of the baguette. Arrange a layer of sliced steak on the bottom half, spoon a few tablespoons of chimichurri over the steak, add sliced avocado, and top with Von's pickled peppers. Add another light drizzle of chimichurri if desired. Close sandwich, press gently, and slice into portions.

Serve

Serve immediately while steak is warm, with extra chimichurri and pickled peppers on the side. Leftover chimichurri keeps refrigerated up to 4 days.