Gaucho Steak With Four-Herb Chimichurri

• Marinade
• 1 minced garlic clove
• 1/4 cup cilantro leaves
• 2 tablespoons olive oil
• 3 tablespoons tequila
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 pounds skirt steak

1. At home: Whirl garlic, cilantro, oil, tequila, lemon and lime juices, salt, and pepper in a blender or food processor. Transfer to a large resealable plastic bag. When ready to marinate steak (at least 1 and up to 24 hours before cooking), add steak to bag, shake to coat with marinade, reseal, and chill.
2. At campsite: Prepare a gas or charcoal grill for high heat (450u0b0 to 550u0b0; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Grill steak over direct heat (cover if using gas), about 4 minutes per side for medium-rare. Let sit 10 minutes, then cut across the grain into 1/2-in.-thick slices. Serve with Four-Herb Chimichurri.
3. Note: Nutritional analysis is per serving of steak only.

marinade, garlic, cilantro, olive oil, tequila, lemon juice, lime juice, salt, freshly ground black pepper, skirt steak

Taken from www.myrecipes.com/recipe/gaucho-steak-with-four-herb-chimichurri (may not work)