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Gaucho Steak

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Steak Ingredients:
  • 3 tablespoons tequila
  • 2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 1 minced garlic
  • 1 teaspoon cilantro
  • ½ teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 ½ pound skirt steak, trimmed
Chimichurri Ingredients:
  • 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 fresh cracked pepper
  • 1 teaspoon salt
  • ½ 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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