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Gaucho steak with 4-herb chimichurri

  • Preparation Time180 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the steak

1 tsp minced garlic
1 tsp freshly chopped cilantro 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 cilantro leaves
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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