Gaucho Steak with 4-Herb Chimichurri

By AuntieGooper

Guy Fieri's

Ingredients

• Steak:
• 3 tablespoons tequila
• 2 tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon minced garlic
• 1 teaspoon cilantro
• 1/2 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 1/2 pounds skirt steak, trimmed
• Chimichurri:
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh cilantro
• 2 tablespoons fresh parsley
• 2 tablespoons minced white onion
• 2 tablespoons minced sweet red pepper
• 2 tablespoons minced garlic
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano
• 1 tablespoon dried pasilla chiles
• 2 teaspoons cracked black pepper
• 1 teaspoon salt
• 1/2 teaspoon ground cumin

Preparation

Step 1

1. In a small bowl, mix tequila, oil, lemon and lime juice, garlic, cilantro, salt and pepper. Combine with steak in a resealable plastic bag and marinate, refrigerated, for 2 hours.
Meanwhile, prepare Chimichurri:

2. Combine vinegar, oil, cilantro, parsley, onion, red pepper, garlic, basil, oregano, pasilla chiles, pepper, salt and cumin in a food processor. Pulse until coarsely chopped; let sit for 2 hours at room temperature.

3. Heat grill or grill pan to high heat. Cook steak to medium-rare, about 8 minutes, turning once. Let rest 5 to 10 minutes then slice across the grain into 1/4-inch pieces. Serve topped with Chimichurri sauce.