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Gaucho Steak with 4-Herb Chimichurri

Gaucho Steak with 4-Herb Chimichurri

Nutrition Facts
Gaucho Steak with 4-Herb Chimichurri
  • Makes: 4 servings
  • Prep: 20 mins
  • Marinate: 2 hrs
  • Grill: 8 mins for medium-rare
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Ingredients

Steak:
  • 3 tablespoons tequila
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon minced garlic
  • 1 teaspoon cilantro
  • 1/2 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 1/2 pounds skirt steak, trimmed
  • Chimichurri:
    • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh cilantro
  • 2 tablespoons fresh parsley
  • 2 tablespoons minced white onion
  • 2 tablespoons minced sweet red pepper
  • 2 tablespoons minced garlic
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh oregano
  • 1 tablespoon dried pasilla chiles
  • 2 teaspoons cracked black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin

Directions

Steak:
  1. In a small bowl, mix tequila, oil, lemon and lime juice, garlic, cilantro, salt and pepper. Combine with steak in a resealable plastic bag and marinate, refrigerated, for 2 hours.
Meanwhile, prepare Chimichurri:
  1. Combine vinegar, oil, cilantro, parsley, onion, red pepper, garlic, basil, oregano, pasilla chiles, pepper, salt and cumin in a food processor. Pulse until coarsely chopped; let sit for 2 hours at room temperature.
  1. Heat grill or grill pan to high heat. Cook steak to medium-rare, about 8 minutes, turning once. Let rest 5 to 10 minutes then slice across the grain into 1/4-inch pieces. Serve topped with Chimichurri sauce.

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