Gaucho Steak With 4-Herb Chimichurri - Guy's Big Bite

I love to try different variations of chimichurri, found this recipe on www.foodtv.com. Cannot wait to try it.

• Ready In: 2 hrs 40 mins
• Serves: 4-6

Ingredients

• 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

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. For 4-herb chimichurri:
5. Mix all ingredients lightly in food processor until a coarse sauce is formed.
6. Set aside for 2 hours.