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The Blonde Mule Gaucho Chimichurri Steak Sandwich

Preheat the oven to 425℉ and line a large baking sheet with parchment paper. Drain and rinse the chickpeas very well. Place the rinsed chickpeas on a clean kitchen towel and pat them very dry. Transfer to the prepared baking sheet. Add the olive oil, salt, pepper, smoked paprika, and garlic powder. Toss until well combined.

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At campsite: Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Grill steak over direct heat (cover if using gas), about 4 minutes per side for medium-rare. Let sit 10 minutes, then cut across the grain into 1/2-in.-thick slices. Serve with Four-Herb Chimichurri. 3.

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Directions. For the steak: Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours. Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10.

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1 teaspoon crushed red pepper flakes. Add the following and pulse to a thick sauce. 1 cup extra-virgin olive oil. 1/2 cup red wine vinegar. 1/4 cup water. Transfer to a serving bowl. Cook's Note: Make sure to pluck the oregano leaves off the stems-hard stems make the sauce a little too textured. Toss the herb stems onto the fire to flavor.

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Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature.

Argentine Gaucho Chimichurri Sauce

Instructions : 1 Prepare the chimichurri sauce/marinade: Finely chop the parsley, garlic and oregano (can do with a food processor), place in a small bowl. Stir in the vinegar, oil, salt, pepper, and red pepper flakes. Set aside two thirds of the sauce for serving with the steak (cover with plastic wrap and let sit at room temperature).

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Ingredients. 1/2 cup oregano leaves, loosely packed. 1 cup parsley leaves and stems, loosely packed. 2 sprigs cilantro. 4 cloves garlic. 1/8 tsp red pepper flakes. 1/4 cup olive oil. 1/4 cup red wine vinegar. to taste kosher salt.

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In a food processor, combine the garlic, vinegar, parsley, oregano, lime juice, and olive oil. Process enough for all ingredients to blend in together well while yet obtaining a chunky sauce. Transfer to a bowl and season with salt and pepper. Mix well and set aside.

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For the chimichurri vinaigrette: Mix the olive oil, vinegar, garlic, red pepper flakes, cilantro, oregano and salt and pepper to taste. Add the parsley just before serving. Makes about 3/4 cup. For the steaks: Using tongs, roast the chiles over a stove top flame, rotating so the chiles blacken evenly on all sides, 3 to 5 minutes.

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Combine all steak ingredients, and let steak marinate, refrigerated, for 1 to 3 hours. Mix all chimichuri ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours. Heat grill or pan to high heat, cook skirt steak to medium-rare. Let sit for 5 to 10 minutes then cut on bias and top with chimichurri sauce.

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Preheat a grill to high or heat a large skillet over high heat. Drain the marinade and cook the steak to medium- rare, 4 to 6 minutes on each side. Let sit for 5 to 10 minutes, then cut against.

Chimichurri Steak and Mixed Greens Chimichurri, Mixed greens

At home: Whirl garlic, cilantro, oil, tequila, lemon and lime juices, salt, and pepper in a blender or food processor. Transfer to a large resealable plastic bag. When ready to marinate steak (at least 1 and up to 24 hours before cooking), add steak to bag, shake to coat with marinade, reseal, and chill. At campsite: Prepare a gas or charcoal.

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Place the chiles in a bowl and cover with plastic wrap. Let stand for 10 minutes. When cool enough to handle, peel the charred skin. Stem and seed the chiles and slice into thin strips. Set aside.

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Ingredients. For the chimichurri sauce. ½ cup parsley, chopped; 2 cloves garlic, minced; ½ tsp salt; ¼ tsp freshly ground pepper; 1 tbsp fresh oregano leaves

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Method. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

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Combine all ingredients for stek marinade, and let steak marinate, refrigerated, for 1 - 3hrs. For the Chimichurri: Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours. Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch.