Gaucho Steak with Four-Herb Chimichurri

Gaucho Steak with Four-Herb Chimichurri
Photo by Thayer Allyson Gowdy

Ingredients

  • Four-Herb Chimichurri
  • 1 ½ pounds skirt steak
  • Marinade
  • Marinade
  • Four-Herb Chimichurri
  • 1 minced garlic clove
  • 2 tablespoons olive oil
  • + 11 more ingredients
    • ½ teaspoon salt
    • 3 tablespoons tequila
    • 1 minced garlic clove
    • 1 tablespoon fresh lime juice
    • ¼ cup cilantro leaves
    • 1 teaspoon freshly ground black pepper
    • 1 ½ pounds skirt steak
    • 1 teaspoon freshly ground black pepper
    • 1 tablespoon fresh lime juice
    • 1 tablespoon fresh lemon juice
    • ½ teaspoon salt

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,...

View full recipe at My Recipes

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