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

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. 1

   For the steak:.

2. 2

   Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.

3. 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. 4

   For 4-herb chimichurri:

5. 5

   Mix all ingredients lightly in food processor until a coarse sauce is formed.

6. 6

   Set aside for 2 hours.