Gaucho steak with 4-herb chimichurri

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Ingredients

  • For the steak:

  • 1 tsp minced garlic
  • 1 tsp freshly chopped coriander leaves
  • 2 tbsp olive oil
  • 3 tbsp tequila
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp freshly squeezed lime juice
  • 1/2 tsp salt
  • 1 tsp freshly cracked black pepper
  • 750g skirt steak, trimmed

  • For the 4-herb chimichurri:

  • 2 tbsp freshly chopped coriander leaves
  • 2 tbsp freshly chopped parsley leaves
  • 1 tbsp freshly chopped basil leaves
  • 1 tbsp freshly chopped oregano leaves
  • 2 tbsp minced white onion
  • 2 tbsp diced red pepper
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 1 tbsp freshly cracked black pepper
  • 1/2 tsp ground cumin
  • 2 tbsp red wine vinegar
  • 1 tbsp pasilla peppers, dried
  • 2 tbsp extra-virgin olive oil

Use imperial measurements

Method

How to make Gaucho steak with 4-herb chimichurri

1) Combine all the steak ingredients, and let the steak marinate, refrigerated, for 1 to 3 hours.

2) Mix all the chimichurri ingredients lightly in a food processor until a coarse sauce is formed. Set aside for 2 hours.

3) Heat a griddle or pan to a high heat and cook the skirt steak to medium-rare, or required doneness. Allow to sit for 5 to 10 minutes, then cut on bias in 0.5cm pieces, and top with the chimichuri sauce.

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