Gaucho Steak with 4-Herb Chimichurri

Yield:
4 to 6 servings
Ingredients
  • For the steak:
  • 1 teaspoon minced garlic
  • 1 teaspoon freshly chopped cilantro leaves
  • 2 tablespoons olive oil
  • 3 tablespoons tequila
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 1/2 pound skirt steak, trimmed
  • For the 4-Herb chimichurri:
  • 2 tablespoons freshly chopped cilantro leaves
  • 2 tablespoons freshly chopped parsley leaves
  • 1 tablespoon freshly chopped basil leaves
  • 1 tablespoons freshly chopped oregano leaves
  • 2 tablespoons minced white onion
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1 tablespoon freshly cracked black pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoons red wine vinegar
  • 1 tablespoon pasilla peppers, dried
  • 2 tablespoons extra-virgin olive oil
Directions
For the steak:

Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.

Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.

4-herb chimichurri:

Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.


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