gaucho steak with 4-herb chimichurri



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


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



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.
2. 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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