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

Submitted by Cristina Barry

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

 

• Ready In: 2hrs 40mins
• Ingredients: 22
• 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.

Reviews

[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.