Instructions: For the Chimichurri Vinaigrette: Mix garlic, red pepper flakes, vinegar, oil and salt and pepper to taste. Add parsley just before serving. (

Makes about 3/4 cup)

For the Gaucho Steaks: Using tongs, roast chiles over stove top flame, rotating so chiles blacken evenly on all sides, 3 to 5 minutes. (Alternatively, place on pan under broiler and broil a few minutes each side until blackened.) Place chiles in bowl and cover with plastic wrap. Let stand 10 minutes.

When cool enough to handle, peel charred skin. Stem and seed chiles and slice into thin strips. Set aside.

Roast garlic in saucepan set over medium-high heat, stirring occasionally, until cloves are fragrant and have softened, about 10 minutes. When cool, cut into thin slices.

Lay steaks flat on work surface. Make 2 incisions in each steak parallel to work surface to create pockets. Stuff each well with roasted chiles and roasted garlic. Season generously with salt and pepper.

Grill over medium-high heat to desired doneness, 5 to 10 minutes each side. Serve with Chimichurri Vinaigrette.

This recipe yields 4 servings.

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