Gaucho
Argentine Grill Seasoning
What the asador actually uses. The dry version of chimichurri, built for the grill. Parsley leads because chimichurri is a parsley sauce. Greek oregano at 3% volatile oil adds aromatic complexity. Salt is deliberately low because the protein should be salted separately. Dissolve in red wine vinegar and olive oil for the wet sauce.
Dried Parsley, Dried Oregano (Greek, High Oil VO 3%), Garlic (Granulated), Red Pepper Flakes, Fine Sea Salt, Black Pepper, Ground Cumin.
No MSG. No Fillers. No Anti-Caking Agents.
Flank Steak, Skirt Steak, Chicken, Lamb, Grilled Vegetables
As a dry rub: Salt the meat separately, then apply Gaucho and grill. As chimichurri: Combine 2 tablespoons with 1/4 cup red wine vinegar and 1/2 cup olive oil. Let sit 15 minutes. Spoon over carved meat at the table.
Red wine vinegar is traditional. Do not substitute balsamic or apple cider vinegar. Make the sauce fresh for every meal. That is the Argentine standard.
Salt the meat, apply Everyday as the base, then finish with Gaucho. For lamb chops, pair with Chop House for a pepper-herb crust.
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