Gaucho Steak with 4-Herb Chimichurri

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  • Yield: 4 to 6 servings
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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


  1. For the steak:
  2. Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
  3. 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. 4-herb chimichurri:
  5. Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.