Gaucho Steak with 4-Herb Chimichurri

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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