Gaucho Steak With 4-Herb Chimichurri - Guy'S Big Bite

• For the steak
• 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
• For the 4-Herb chimichurri
• 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

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.

garlic, cilantro leaf, olive oil, tequila, lemon juice, lime juice, salt, black pepper, skirt, chimichurri, cilantro, parsley, basil, oregano, white onions, red bell peppers, garlic, salt, black pepper, ground cumin, red wine vinegar, pepper, extra virgin olive oil

Taken from www.food.com/recipe/gaucho-steak-with-4-herb-chimichurri-guys-big-bite-318704 (may not work)