Gaucho Grill with Chimichurri Sauce

By JJCR

Ingredients

• CHIMICHURRI SAUCE:
• 1 1/2 lbs. beef skirt or flank steak
• 1 1/2 lbs. chicken pieces
• 1 1/2 lbs. smoked thuringer sausages
• 1 cup olive oil
• 1/4 cup malt vinegar or white wine vinegar
• 1/3 cup minced parsley
• 1/4 cup minced onion
• 4 cloves garlic, minced
• 2 tsp. dried oregano leaves
• 2 bay leaves
• 1/4 tsp. cayenne pepper
• 3/4 tsp. salt
• 1/2 tsp. pepper

Preparation

Step 1

Score beef steak lightly on both sides. Drizzle all meats with alittle Chimichurri Sauce; rub onto all surfaces of meats.

Place meats on cooking grate. Cook until steak is medium, about 20 minutes, and turn steak halfway through cooking time. Cook chicken until tender and juices run clear, 40 to 60 minutes. Cook sausages until they are browned on all sides, 10 to 15 minutes. Serve meats as each kind is done and removed from cooking grate. Pass remaining Chimichurri Sauce to spoon over meats.

CHIMICHURRI SAUCE:

Combine all ingredients. Let stand, covered, at room temperature 8 hours or overnight. Makes 1 3/4 cups.

Indirect/ Medium Heat 350-375

WEBER