by: Guy Fieri

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Name: Gaucho Steak with Four-Herb Chimichurri
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: For the steak:; 1 tsp garlic minced; 1 tsp chopped cilantro; 2 Tbsp olive oil; 3 Tbsp white or silver tequila; 1 Tbsp fresh lemon juice; 1 Tbsp fresh lime juice; 1/2 tsp kosher salt; 1 tsp freshly cracked black pepper; 1 1/2 lb skirt steak trimmed; For the chimichurri:; 2 Tbsp cilantro chopped; 2 Tbsp flat- leaf parsley chopped; 1 Tbsp basil chopped; 1 Tbsp oregano chopped; 3 Tbsp white onion rough-chopped; 3 Tbsp red bell pepper rough-chopped; 4 large garlic cloves smashed; 1 tsp kosher salt; 1 Tbsp freshly cracked black pepper; 1/2 tsp ground cumin; 2 Tbsp red-wine vinegar; 1 Tbsp dried pasilla chile crushed; 2 Tbsp extra-virgin olive oil

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INGREDIENTS

For the steak:
1 tsp garlic ; minced
1 tsp chopped cilantro
2 Tbsp olive oil
3 Tbsp white ; or silver tequila
1 Tbsp fresh lemon juice
1 Tbsp fresh lime juice
1/2 tsp kosher salt
1 tsp freshly cracked black pepper
1 1/2 lb skirt steak ; trimmed
For the chimichurri:
2 Tbsp cilantro ; chopped
2 Tbsp flat- leaf parsley ; chopped
1 Tbsp basil ; chopped
1 Tbsp oregano ; chopped
3 Tbsp white onion ; rough-chopped
3 Tbsp red bell pepper ; rough-chopped
4 large garlic cloves ; smashed
1 tsp kosher salt
1 Tbsp freshly cracked black pepper
1/2 tsp ground cumin
2 Tbsp red-wine vinegar
1 Tbsp dried pasilla chile ; crushed
2 Tbsp extra-virgin olive oil

Servings

INSTRUCTIONS

Combine all the steak ingredients in a large bowl, cover, and marinate in the refrigerator for 1–3 hours.

To make the chimichurri sauce, pulse all the ingredients lightly in a food processor until a coarse sauce forms. Cover and set aside for 2 hours in the refrigerator.

Preheat a grill to high or heat a large skillet over high heat. Drain the marinade and cook the steak to medium- rare, 4 to 6 minutes on each side. Let sit for 5 to 10 minutes, then cut against the grain in 1/4- inch slices and top with chimichurri sauce.

NOTES

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Gaucho Steak with Four-Herb Chimichurri

For the steak:
1 tsp garlic minced
1 tsp chopped cilantro
2 Tbsp olive oil
3 Tbsp white or silver tequila
1 Tbsp fresh lemon juice
1 Tbsp fresh lime juice
1/2 tsp kosher salt
1 tsp freshly cracked black pepper
1 1/2 lb skirt steak trimmed
 For the chimichurri:
2 Tbsp cilantro chopped
2 Tbsp flat- leaf parsley chopped
1 Tbsp basil chopped
1 Tbsp oregano chopped
3 Tbsp white onion rough-chopped
3 Tbsp red bell pepper rough-chopped
4 large garlic cloves smashed
1 tsp kosher salt
1 Tbsp freshly cracked black pepper
1/2 tsp ground cumin
2 Tbsp red-wine vinegar
1 Tbsp dried pasilla chile crushed
2 Tbsp extra-virgin olive oil

Combine all the steak ingredients in a large bowl, cover, and marinate in the refrigerator for 1–3 hours.

To make the chimichurri sauce, pulse all the ingredients lightly in a food processor until a coarse sauce forms. Cover and set aside for 2 hours in the refrigerator.

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Nutrition

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Serving Size: 1 Serving (143g)
Recipe Makes: 6 Servings

Calories: 61
Calories from Fat: 52 (85%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 304.1mg		10 %
Potassium 44.6mg		1 %
Total Carbohydrate 2.4g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 61

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