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Guy's Gaucho Steak with
4-Herb Chimichurri, Inc.
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Two Gaucho Musicians Playing Guitar and Accordion, Buenos Aires, Argentina
Two Gaucho Musicians Playing Guitar and Accordion, Buenos Aires, Argentina
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Coyne, Michael
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Guy's Gaucho Steak with
4-Herb Chimichurri

Recipe courtesy Guy Fieri, 2008
Food Network Show: Guy's Big Bite

Serves: 4 to 6  

For the steak:
1 teaspoon minced garlic
1 teaspoon freshly chopped
cilantro leaves
2 tablespoons olive oil
3 tablespoons tequila
1 tablespoon freshly squeezed
lemon juice
1 tablespoon freshly squeezed
lime juice
1/2 teaspoon salt
1 teaspoon freshly cracked
black pepper
1 1/2 pounds skirt steak, trimmed

For the 4-Herb chimichurri:
2 tablespoons freshly chopped
cilantro leaves
2 tablespoons freshly chopped
parsley leaves
1 tablespoon freshly chopped
basil leaves
1 tablespoons freshly chopped
oregano leaves
2 tablespoons minced white onion
2 tablespoons diced red bell pepper
2 tablespoons minced garlic
1 teaspoon salt
1 tablespoon freshly cracked
black pepper
1/2 teaspoon ground cumin
2 tablespoons red wine vinegar
1 tablespoon pasilla peppers, dried
2 tablespoons extra-virgin olive oil

For the steak: Combine all ingredients, and let steak marinate,
refrigerated, for 1 to 3 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 in 1/4 inch pieces, and top with chimichurri sauce.
4-herb chimichurri: Mix all ingredients lightly in food processor
until a coarse sauce is formed. Set aside for 2 hours.

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