Gaucho Steak With 4-herb Chimichurri - Guy's Big Bite
Total Time: 2 hrs 40 mins
Preparation Time: 2 hrs 30 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 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
- 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 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
Recipe
- 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.
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