The masterminds behind the meat are expanding beyond the restaurant so we can all enjoy at home.
SA locals are more than just familiar with Gaucho’s — we hail this iconic Argentinian eatery as one of the best spots for a steak in Adelaide. With brothers Tony and Joe Puntureri now at the helm, this family-owned business has gone from strength to strength since being named Australia’s pioneering Argentinian restaurant 30 years ago.
Photo :: Naomi Giatas
With a passion for chargrilling high-quality cuts of meat, the brothers have trained their team on how to professionally age the meat right through to how to grill the perfect steak with a matched marinade and sauce. Their efforts have resulted in many awards and an unrivalled culinary experience.
When COVID-19 hit, the Gaucho’s team had a surplus of aged beef on hand, which was at risk of being wasted until they had a stroke of genius — why not allow South Aussies to nail the top secret Gaucho’s steak recipe from their very own home?
The Gaucho’s At Home Premium Aged Range, along with the Gaucho’s At Home 1647 Range, was born and has been devoured by Adelaidians ever since. You can now find their succulent T-bones, lean fillets, porterhouse, rib eye and Scotch fillet at Foodland.
Photo :: Naomi Giatas
Get saucy
What’s the perfect steak without its best friend — Gaucho’s At Home Chimichurri Sauce! SA business Spring Gully has come to the party, producing the traditional Gaucho’s family recipe for steak lovers to enjoy. Pick up a bottle at your local Foodland and use it as a marinade and a condiment — there’s no such thing as too much Chimichurri!
Photo :: Naomi Giatas
Gaucho’s top tips to cook the perfect steak
• Buy your quality cut of Gaucho’s At Home Premium Aged Range meat from Foodland.
• Get your steak to room temperature, then oil both sides and sprinkle with salt. Rub evenly over the meat, along with some Gaucho’s At Home Chimichurri if you wish.
• Bring your barbecue or hot plate up to a high heat and then reduce the flame. Lightly oil your grill or hot plate with oil and place your steak on the grill — then do not touch it for 3–4 minutes (medium-rare).
• Turn your steak over once, placing it the opposite way so the grill lines are opposite to the other side, and cook for 3–4 minutes. This keeps the heat consistent throughout the steak.
• Remove from the heat and leave to rest for a few minutes before serving with Gaucho’s At Home Chimichurri. Enjoy!
Millie xx
