El Gaucho - Chimichurri Seasoning
Gauchos are South American cowboys known to be brave but also a bit unruly. Our El Gaucho is a bit like the gauchos of the past. You can bravely sprinkle this seasoning as a dry rub or use it as a wet marinade or as a salad dressing. Either way our El Gaucho will introduce you to our version of a chimichurri sauce from Argentina.
Combining 3 tablespoons of El Gaucho along with 4 tablespoons of oil, 2 tablespoons of red wine vinegar and 2 tablespoons of water will give you an amazing marinade or as I learned a great salad dressing.
El Gaucho Cheesesteak
- 2 lbs ribeye sliced thin marinated in El Gaucho for 2 hours
- 1 red onion sliced
- 8 slices cheddar cheese
- 8 oz mushrooms sliced
- peperoncini (as much or as little as you like) sliced
- 8 hoagie rolls sliced almost in half
- Using El Gaucho marinate the sliced steak for at least two hours
- Heat a large nonstick skillet to medium heat and add the sliced onions. Cook for 5-7 minutes and add the mushrooms and cook for another 5 minutes add the peperoncini and remove all from heat.
- Preheat oven to 350
- Using same nonstick skillet add sliced steak and cook for 5 minutes or until well browned. Turn off heat
- Add the onions, mushrooms and peperoncini to the meat and divide into 4 portions. Add two slices of cheese to each portion and place a lid on it and leave for one minute
- Add the portions to the hoagie roll and wrap in foil. Place hoagies in a sheet pan and then into the oven. Bake for 10 minutes.