Gaucho Steak with Four-Herb Chimichurri

Photo: Thayer Allyson Gowdy
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.

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 171
Caloriesfromfat 53 %
Protein 18 g
Fat 10 g
Satfat 3.5 g
Carbohydrate 0.4 g
Fiber 0.1 g
Sodium 147 mg
Cholesterol 41 mg

Ingredients

Marinade
1 minced garlic clove
1/4 cup cilantro leaves
2 tablespoons olive oil
3 tablespoons tequila
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds skirt steak

Preparation

1. 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.

2. 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.

Note: Nutritional analysis is per serving of steak only.

Note:

Guy Fieri,

May 2009