Gaucho Steak with Four-Herb Chimichurri
Time: 30 minutes, plus marinating time. The flavor in this dish, like Guy Fieri himself, just doesn't stop. The sharp, slightly herby marinade tenderizes and flavors the meat and makes a great bridge to the chimichurri. If you want to cook the steak on the second day of your trip, freeze it in the marinade at home and let it defrost in the cooler while you're at camp.
Source: Sunset Magazine
Ingredients
- Marinade
- minced garlic clove
- cilantro leaves
- tablespoons olive oil
- tablespoons tequila
- tablespoon fresh lemon juice
- tablespoon fresh lime juice
- teaspoon salt
- teaspoon freshly ground black pepper
- pounds skirt steak
- Four-Herb Chimichurri