Gaucho steak with chimichurri sauces

February 20, 2009 4:56:42 PM PST
The perfect steak from Boca Steakhouse.

Dry Aged Gaucho Steak with Two Chimichurri Sauces

Prepare your grill to medium high preferably using Almond wood or any other hard wood.

2 Dry Aged Rib Eye, bone in and trimmed
Kosher salt
Ground Black Pepper
Vegetable Oil

To Grill the Steak:

Brush Steak with oil
Season well with salt and pepper
Grill on each side for 10-15 minutes or to the desired temperature
Let the Steak sit for 10 minutes before carving.
Serve with sauces on the side.

For the Herb Chimichurri:

1 cup fresh basil leaves
½ cup fresh Oregano leaves
½ cup Italian parsley leaves
5-6 cloves Garlic (peeled)
¾ cup White Wine Vinegar
1 1/2 cup Olive Oil or Grape seed oil
Salt and Pepper

In a blender, puree the garlic and all the herbs. Add vinegar, salt and pepper. Add oil and puree until well blended.

For the smoked Paprika Chimichurri:

Use the same ingredients as above but add:
¾ cup roasted red Bell Pepper
2 TB smoked Paprika

ABOUT SAM RAMADAN:
Sam Ramadan is the Executive chef and partner of Boca Steak and Seafood Restaurant in Novato, California. He worked at numerous high profile restaurants in southern California, including the parkway Grill and The Chronicle in Pasadena. He later moved to Seattle in 1987 and opened two award winning restaurants (Wine spectators 1995, 1996 and 1997). He has been featured many times in the PBS Television show KCTS Chefs in the greater Seattle area, and has contributed to KCTS Chefs series of cookbooks. Sam is married with 3 wonderful kids (22, 19 and 12).

ABOUT BOCA STEAKHOUSE:
Acclaimed Chef George Morrone - the creative force behind Aqua and the Fifth Floor introduces Boca - a Steak house inspired by Morrone's Argentinean heritage.

Boca specializes in meats with Argentinean accents. Both grass and grain fed steaks are featured, cooked over oak and almond, accompanied with our signature steak sauces. Our wood-burning oven offers house specialties such as Provolenta, Gambas all Ajillo, Empanadas and much more. Open for lunch and dinner, BocaÌs diverse menu includes a variety of soups, salads, pastas, poultry and fresh seafood.

Famous San Francisco restaurant designer Michael Brennan (Tartare, Cortez) designed Boca to elicit the feel of a rustic Estancia (a ranch found in South America).

Boca spotlights unique wines and small producers. The 150-bottle list offers a changing selection of 15-wines by the glass. The list has a strong emphasis on local producers, and a focus on Argentinean and Spanish varietals.

340 Ignacio Boulevard
Novato, CA. 94949
Phone: 415.883.0901
Fax: 415.883.2802
Website: http://www.bocasteak.com


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