Gaucho Steak with 4-Herb Chimichurri
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:
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3 tablespoons tequila
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2 tablespoons olive oil
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1 tablespoon freshly squeezed lemon juice
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1 tablespoon freshly squeezed lime juice
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1 teaspoon minced garlic
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1 teaspoon cilantro
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1/2 teaspoon salt
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1 teaspoon cracked black pepper
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1-1/2 pounds skirt steak, trimmed
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Chimichurri:
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2 tablespoons red wine vinegar
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2 tablespoons extra-virgin olive oil
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2 tablespoons fresh cilantro
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2 tablespoons fresh parsley
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2 tablespoons minced white onion
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2 tablespoons minced sweet red pepper
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2 tablespoons minced garlic
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1 tablespoon fresh basil, chopped
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1 tablespoon fresh oregano
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1 tablespoon dried pasilla chiles
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2 teaspoons cracked black pepper
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1 teaspoon salt
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1/2 teaspoon ground cumin
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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how-tos
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