Gaucho Steak Dinner

You ask yourself, "What is Gaucho Grilling?". Well I will answer, Gaucho Grilling is a style of grilling from South America where wood fire is used to cook under over and around the the food. This cooking style is very simple and most of the cooking utilizes a cast iron griddle called a "plancha" and a cast iron grate called a "parrillia" (Same as a grill). The "do not touch" principle of cooking is what makes this type of grilling so tasty. You only flip the meat once, really letting the heat and smoke do the work. To cook this meal you will need both types of cooking apparatus mentioned above, if you don't have a "plancha" you can make the potatoes on the stove top using a skillet.

Ingredients
4 Rib eye steaks (approx 1 inch thick)
Salt and pepper to taste
Garlic Powder to taste
4 Ears of corn
4 Potatoes
2 tablespoons vegetable oil

Directions

Potatoes

1. Heat the cast iron griddle and cast iron grate over a moderately hot fire.
2. Using a box grater coarsely shred the 4 potatoes onto a work surface into 8 fluffy piles. Do not press the piles down.
   
3. Add the oil to the skillet and heat until shimmering.
   
4. Transfer the potato piles to the skillet being careful to keep them fluffy and evenly spaced.
   
5. Cook over moderate heat for 10 minutes until the pootatoes are browned and crisp on the bottom. Turn the piles and cook for another 10 minutes until the potatoes are browned and crisp. Season with salt and serve.
   

While the potatoes are cooking the steaks are to be placed on the grill over the moderate heat

Steaks

1. Season the steaks with salt, pepper and garlic powder.
   
2. Place the steaks on the grill and let cook for 10 min on each side.
   

Corn

Soak the corn in water 1 hour before cooking. Wrap the soaked corn in aluminum foil and place in the hot coals. Remove corn from coals after 15 min. Turn corn once during the 15 min.

For a fish option you can place a salmon fillet on a cedar plank and cook as you would the beef, but you do not turn the salmon over.