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.