Gaucho Steak With Four Herb Chimichurri

Gaucho Steak With Four Herb Chimichurri

If you enjoy camping, a backyard bar-b-que, or eating under the stars, I will post recipes this week for a great meal from the recent edition of Sunset Magazine. Guy Fieri, the cooking show celeb who wears the "blond" spike hair style, has featured these recipes.

Skirt steak and flank steak come from the same area of a cow. The skirt steak is actually the diaphragm muscle and tends to be chewy. Marinating tenderizes the cut. Marinate 1 to 24 hours. Serve topped with Four Herb Chimichurri.

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Marinade:

1 minced garlic clove

1/4 cup cilantro leaves

2 Tablespoons olive oil

3 Tablespoon Tequila

1 Tablespoon each fresh lemon and lime juice

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

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1 1/2 pounds skirt steak

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Marinade Directions:

Whirl the first seven ingredients together and place in a plastic bag. Add the meat and marinade one to twenty four hours.

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Four Herb Chimichurri:

In a food processor, pulse until coarsely chopped:

4 garlic cloves

1/2 cup parsley leaves

1/2 cup cilantro leaves

6 large basil leaves

1 Tablespoon oregano leaves

2 Tablespoons minced white onion

2 tablespoons minced red pepper

1 teaspoon salt

2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 1/2 teaspoon to 1 Tablespoon ancho chili powder

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Directions:
When coarsely chopped, pour 2 Tablespoons each olive oil and red wine vinegar: whirl to combine. This is a great topping for the grilled steak.