Gaucho Steak with four-herb chimichurri

Makes 6 servings

Lori Gray

Wonderfully flavored mexicana steak. Serve it with cheese enchilada, chips and guacamole

ingredients

Marinade:
1 minced garlic
1/4 cup cilantro leaves
2 T olive oil
3 T tequila
1 T each, limon, lime
1/2 tsp salt
1 tsp freshly ground pepper
1 1/2 lbs, skirt steak
FOUR HERB CHIMICHURRI
4 gloves garlic chopped
1/2 cup each, cilantro, parsley, 6 large basil leaves, 1 T oregano leaves, 2 T each white onion and red pepper, 1 tsp salt, 2 tsp freshly ground pepper, 1/2 tsp cumin, 1 1/2 tsp ancho chili powder. Coarsely chop all ingredients, pour in 2 T olive oil and red wine vinegar. While to combine.

1
MARINADE - Whirl garlic, cilantro, oil, tequila, lemon and lime juices, salt, pepper in blender. Transfer to plastic bag and marinate for 1 to 24 hours.
2
Grill over REAL MEQUITE, serve with Chimichurri