Recipe by Cristina Barry
I love to try different variations of chimichurri, found this recipe on www.foodtv.com. Cannot wait to try it.
Top Review by adopt a greyhound
Great steak. I let it marinate for 4 hours and mine was a bit tough so I may marinate longer next time. Loved the 4 herb chimichurri. I doubled that and put some on warmed bread. Still have some left so will be using it on other grilled meats.
For the steak
- 1 teaspoon garlic, minced
- 1 teaspoon cilantro leaf, freshly chopped
- 2 tablespoons olive oil
- 3 tablespoons tequila
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon lime juice, freshly squeezed
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper, freshly cracked
- 1 1⁄2 lbs skirt steaks, trimmed
For the 4-Herb chimichurri
- 2 tablespoons cilantro leaves, freshly chopped
- 2 tablespoons fresh parsley leaves, freshly chopped
- 1 tablespoon basil leaves, freshly chopped
- 1 tablespoon oregano leaves, freshly chopped
- 2 tablespoons white onions, minced
- 2 tablespoons red bell peppers, diced
- 2 tablespoons garlic, minced
- 1 teaspoon salt
- 1 tablespoon black pepper, freshly cracked
- 1⁄2 teaspoon ground cumin
- 2 tablespoons red wine vinegar
- 1 tablespoon dried pasilla pepper
- 2 tablespoons extra virgin olive oil
Directions See How It's Made
- 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.
- For 4-herb chimichurri:
- Mix all ingredients lightly in food processor until a coarse sauce is formed.
- Set aside for 2 hours.