Happy Fourth of July!!!!
So, I absolutely and totally loved this dish when I was eating it. The marinade made for some fantastic steak and the sauce was so easy and flavorful. I was singing its praises. I was thinking of what else to put the chimichurri sauce on. I was already planning to make it again next week. And while I still am in love with this steak...
I didn't like it so much the next morning when I could still taste garlic, even after brushing my teeth about a quadrillion times, chewing gum, and downing five beers. Ack!
Moral of the story: perhaps cut down on the garlic. Don't say I didn't warn you! :)
Mmmm, look at that gorgeous cut o' meat!
Gaucho Steak with Four Herb Chimichurri
recipe from Woman's World magazine
For the steak:
3 tablespoons white or silver tequila
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 teaspoon minced garlic
1 teaspoon fresh cilantro, chopped
1 teaspoon black pepper
1/2 teaspoon kosher salt
1 1/2 pounds skirt steak, trimmed (I used a fancy cut because that's what I had on hand, ooh la la)
1. Combine the tequila through salt in a large bowl; whisk together. Add the steak and turn to coat. Cover and refrigerate for a few hours.
2. Heat grill to high. Drain steak from marinade and toss it onto the grill. Cook, turning once, for about 3 to 5 minutes per side for medium rare. (Depending on what kind of steak you use, this could be different.)
3. Once cooked, remove from grill and let rest 5 minutes. Cut across the grain into slices. Top with sauce, see below for recipe.
Fresh herbs from our garden!
For the chimichurri sauce:
3 tablespoons roughly chopped onion (I used red onion)
3 tablespoons roughly chopped red bell pepper
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/8 teaspoon crushed red pepper flakes
4 large garlic cloves, smashed (Heed above warning!)
1 teaspoon kosher salt
1 tablespoon black pepper (Less if you don't like spicy)
1/2 teaspoon cumin
1. Pulse all the ingredients in a food processor until a coarse sauce forms. Cover and refrigerate. (If you don't want to haul out the FP, I did this with my stick blender and it worked just fine.)