Grilled Gaucho Steak With 4 Herb Chimichurri Recipe Guy Fieri S Steak Recipe

Ingredients

1 tsp. minced garlic

1 tsp. freshly chopped cilantro leaves

2 tbsp. olive oil

3 tbsp. tequila

1 tbsp. freshly squeezed lemon juice

1 tbsp. freshly squeezed lime juice

1/2 tsp. salt

1 tsp. Freshly cracked black pepper

1 1/2 lb. skirt steak

2 tbsp. freshly chopped cilantro leaves

2 tbsp. freshly chopped parsley leaves

1 tbsp. freshly chopped basil leaves

1 tbsp. freshly chopped oregano leaves

2 tbsp. minced white onion

2 tbsp. diced red bell pepper

2 tbsp. minced garlic

1 tsp. salt

1 tbsp. Freshly cracked black pepper

1/2 tsp. ground cumin

2 tbsp. red wine vinegar

1 tbsp. dried pasilla peppers

2 tbsp. extra-virgin olive oil

Preparation

Step 1For the steak: Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.Step 2For the 4-herb chimichurri: Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.Step 3Heat 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 chimichurri sauce.