Gaucho Steak With 4-Herb Chimichurri - Guy's Big Bite |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 6 |
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I love to try different variations of chimichurri, found this recipe on . Cannot wait to try it. Ingredients:
1 teaspoon garlic, minced |
1 teaspoon cilantro leaf, freshly chopped |
2 tablespoons olive oil |
3 tablespoons tequila |
1 tablespoon lemon juice, freshly squeezed |
1 tablespoon lime juice, freshly squeezed |
1/2 teaspoon salt |
1 teaspoon black pepper, freshly cracked |
1 1/2 lbs skirt steaks, trimmed |
2 tablespoons cilantro leaves, freshly chopped |
2 tablespoons fresh parsley leaves, freshly chopped |
1 tablespoon basil leaves, freshly chopped |
1 tablespoon oregano leaves, freshly chopped |
2 tablespoons white onions, minced |
2 tablespoons red bell peppers, diced |
2 tablespoons garlic, minced |
1 teaspoon salt |
1 tablespoon black pepper, freshly cracked |
1/2 teaspoon ground cumin |
2 tablespoons red wine vinegar |
1 tablespoon dried pasilla pepper |
2 tablespoons extra virgin olive oil |
Directions:
1. For the steak:.
2. Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
3. Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce.
4. For 4-herb chimichurri:
5. Mix all ingredients lightly in food processor until a coarse sauce is formed.
6. Set aside for 2 hours.
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