How To Make Grilled Gaucho Steak with 4-Herb Chimichurri
Add a Mexican flair to your grill nights with this gaucho steak recipe that is served with an herby and flavorful homemade chimichurri sauce.
Preparation: 2 hours
Cooking: 10 minutes
Refrigerate Time: 3 hours
Total: 5 hours 10 minutes
Serves:
Ingredients
For Steak:
- 1tspgarlic,minced
- 1tspcilantro leaves,freshly chopped
- 2tbspolive oil
- 3tbsptequila
- 1tbsplemon juice,freshly squeezed
- 1tbsplime juice,freshly squeezed
- ½tspsalt
- 1tspfreshly black pepper,cracked
- 1½lbsskirt steak
For 4-Herb Chimichurri:
- 2tbspcilantro leaves,freshly chopped
- 2tbspparsley leaves,freshly chopped
- 1tbspbasil leaves,freshly chopped
- 1tbsporegano leaves,freshly chopped
- 2tbspwhite onion,minced
- 2tbspred bell pepper,diced
- 2tbspgarlic,minced
- 1tspsalt
- 1tbspblack pepper,freshly cracked
- ½tspground cumin
- 2tbspred wine vinegar
- 1tbsppasilla peppers,dried
- 2tbspextra-virgin olive oil
Instructions
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Combine all steak ingredients, and let steak marinate, refrigerated, for 1 to 3 hours.
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Mix all chimichuri ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.
-
Heat grill or pan to high heat, cook skirt steak to medium-rare. Let sit for 5 to 10 minutes then cut on bias and top with chimichurri sauce.
Nutrition
- Calories: 505.45kcal
- Fat: 35.76g
- Saturated Fat: 10.49g
- Trans Fat: 1.17g
- Monounsaturated Fat: 20.14g
- Polyunsaturated Fat: 2.50g
- Carbohydrates: 6.25g
- Fiber: 1.84g
- Sugar: 0.69g
- Protein: 35.24g
- Cholesterol: 110.56mg
- Sodium: 539.90mg
- Calcium: 53.41mg
- Potassium: 581.89mg
- Iron: 4.14mg
- Vitamin A: 58.65µg
- Vitamin C: 13.47mg
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