Gaucho Steak with Four-Herb Chimichurri
The recipe Gaucho Steak with Four-Herb Chimichurri is ready in approximately 45 minutes and is definitely an outstanding dairy free option for lovers of South American food. This recipe covers 14% of your daily requirements of vitamins and minerals. This main course has 239 calories, 25g of protein, and 13g of fat per serving. This recipe serves 6. 1 person found this recipe to be delicious and satisfying. valentin day will be even more special with this recipe. Head to the store and pick up skirt steak, marinade, olive oil, and a few other things to make it today. To use up the tequila you could follow this main course with the Tequila-Lime Sugar Cookies as a dessert.
Instructions
At home: Whirl garlic, cilantro, oil, tequila, lemon and lime juices, salt, and pepper in a blender or food processor.
Transfer to a large resealable plastic bag. When ready to marinate steak (at least 1 and up to 24 hours before cooking), add steak to bag, shake to coat with marinade, reseal, and chill.
At campsite: Prepare a gas or charcoal grill for high heat (450 to 550; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Grill steak over direct heat (cover if using gas), about 4 minutes per side for medium-rare.
Let sit 10 minutes, then cut across the grain into 1/2-in.-thick slices.
Serve with Four-Herb Chimichurri.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Raymond R Collection Merlot
The Merlot fills the mouth with smooth cherry, raspberry and plum flavors along with hints of earth and spice in the toasty vanilla finish. Full-bodied, yet approachable, with a good balance of acid and tannins. Pair with anything from grilled salmon, pork tenderloin, barbequed chicken and ribs to Thai red curry or Moroccan tagine.