Gaucho Steak with 4-Herb Chimichurri
Recipe from
Family Circle
This Mexican-inspired grilled steak recipe is flavored with a delicious herb pasilla chile, onion, and red pepper marinade.
Ingredients
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Steak:see savings
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3 tablespoonstequilasee savings
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2 tablespoonsolive oilsee savings
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1 tablespoonfreshly squeezed lemon juicesee savings
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1 tablespoonfreshly squeezed lime juicesee savings
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1 teaspoonminced garlicsee savings
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1 teaspooncilantrosee savings
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1/2 teaspoonsaltsee savings
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1 teaspooncracked black peppersee savings
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1-1/2 poundsskirt steak, trimmedsee savings
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Chimichurri:see savings
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2 tablespoonsred wine vinegarsee savings
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2 tablespoonsextra-virgin olive oilsee savings
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2 tablespoonsfresh cilantrosee savings
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2 tablespoonsfresh parsleysee savings
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2 tablespoonsminced white onionsee savings
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2 tablespoonsminced sweet red peppersee savings
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2 tablespoonsminced garlicsee savings
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1 tablespoonfresh basil, choppedsee savings
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1 tablespoonfresh oreganosee savings
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1 tablespoondried pasilla chilessee savings
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2 teaspoonscracked black peppersee savings
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1 teaspoonsaltsee savings
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1/2 teaspoonground cuminsee savings
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Directions
1.
Steak: 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.
2.
Meanwhile, prepare Chimichurri: 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.
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