Ingredients for Gaucho Steak With 4 Herb Chimichurri Guy's Big Bite
- 2 cloves garlic, minced
- Cilantro Leaf
- 1/2 cup olive oil (for chimichurri)
- Tequila
- Lemon Juice
- Lime Juice
- 1/2 tsp salt (for chimichurri)
- 1/4 tsp black pepper (for marinade)
- Skirt Steaks
- Cilantro Leaves
- Fresh Parsley Leaves
- Basil Leaves
- Oregano Leaves
- White Onions
- Red Bell Peppers
- Ground Cumin
- 1/4 cup red wine vinegar (for chimichurri)
- Dried Pasilla Pepper
- Extra Virgin Olive Oil
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How to Make Gaucho Steak With 4 Herb Chimichurri Guy's Big Bite
- **Prepare the Steak:** Pat 1 lb skirt steak dry and place in a resealable bag.
- **Marinate the Steak:** In a bowl, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the steak, seal the bag, and refrigerate for 1-3 hours.
- **Grill the Steak:** Preheat grill to high heat. Grill the steak for 3-4 minutes per side for medium-rare. Let rest for 5-10 minutes before slicing thinly on a bias (1/4 inch thick).
- **Make the Chimichurri:** Combine 1 cup packed fresh parsley, 1/2 cup packed fresh cilantro, 1/4 cup packed fresh oregano, 1/4 cup packed fresh chives, 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 cloves garlic (minced), 1/2 tsp red pepper flakes, and 1/2 tsp salt in a food processor.
- **Blend the Chimichurri:** Pulse until coarsely chopped but still with texture. Do not over-process.
- **Rest and Serve:** Let the chimichurri rest for at least 2 hours to allow the flavors to meld. Top the sliced steak generously with chimichurri and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
2g
Fat
40g
Carbs
1g
