Gaucho Steak with Four-Herb Chimichurri

By scottnjennie

Guy Fieri, Sunset

MAY 2009

Ingredients

• Marinade
• 1 minced garlic clove
• 1/4 cup cilantro leaves
• 2 tablespoons olive oil
• 3 tablespoons tequila
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 pounds skirt steak

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. At home: Whirl garlic, cilantro, oil, tequila, 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°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Grill steak over direct heat (cover if using gas), about 4 minutes per side for medium-rare. Let sit 10 minutes, then cut across the grain into 1/2-in.-thick slices. Serve with Four-Herb Chimichurri.