Gaucho Steak with Four-Herb Chimichurri

By Fresh2

The flavor in this dish, from Guy Fieri, just doesn't stop. The sharp slightly herby marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri. Great for camping. If you want to cook the steak on the second day of your trip, freeze it in the marinade at home and let it defrost in the cooler while your're at camp.

Ingredients

• -Herb Chimichurri:
• Marinade
• 1 minced garlic clove
• 1/4 cup cilantro leaves
• 2 tbsp olive oil
• 3 tbsp tequila
• 1 tbsp each fresh lemon and lime juice
• 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 1 1/2 lbs skirt steak
• 4 chopped garlic cloves
• 1/2 cup each cilantro and parsley leaves,
• 6 large basil leaves,
• 1 tbsp oregano leaves,
• 2 tbsp each minced white onion and red bell pepper,
• 1 tsp salt
• 2 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1 1/2 tsp to 1 tbsp ancho chile powder
• 2 Tbsp each olive oil and red-wind vinegar

Details

Servings 6

Preparation

Step 1

1. At home, whirl garlic, cilantro, oil, tewquila, lemon and lime juices, salt and pepper in a blender or food processor. Transfer to a large resealable plastic bag. When ready to marinate steak (at least 1 and up to 24 hours before cooking), add steak to bag, shake to coat with marinade, reseal, and chill.

2. At campsite:

Prepare a gas or charcoal grill for high heat (450 to 550). Grill steak over direct heat (cover if using gas), about 4 min per side for medium-rare. Let sit 10 minutes, then cut across the grain into 1/2 inch thick slices. Serve with Four-Herb Chimichurri.

Chimichurri:

In a food processor, combine all but the oil and vinegar, until coarsely chopped.

Pour in 2 Tbsp each olive oil and vinegar and whirl to combine.