ingredients: Add all to shopping list
For the steak:
1 tsp minced garlic
1 tsp chopped cilantro
2 Tbsp olive oil
3 Tbsp white or silver tequila
1 Tbsp fresh lemon juice
1 Tbsp fresh lime juice
1⁄2 tsp kosher salt
1 tsp freshly cracked black pepper
11⁄2 lb skirt steak, trimmed
For the chimichurri:
2 Tbsp chopped cilantro
2 Tbsp chopped flat- leaf parsley
1 Tbsp chopped basil
1 Tbsp chopped oregano
3 Tbsp rough-chopped white onion
3 Tbsp rough-chopped red bell pepper
4 large garlic cloves, smashed
1 tsp kosher salt
1 Tbsp freshly cracked black pepper
1⁄2 tsp ground cumin
2 Tbsp red-wine vinegar
1 Tbsp crushed dried pasilla chile
2 Tbsp extra-virgin olive oil
At a glance:
25 min (plus marinating time)
1. Combine all the steak ingredients in a large bowl, cover, and marinate in the refrigerator for 1–3 hours.
2. To make the chimichurri sauce, pulse all the ingredients lightly in a food processor until a coarse sauce forms. Cover and set aside for 2 hours in the refrigerator.
3. Preheat a grill to high or heat a large skillet over high heat. Drain the marinade and cook the steak to medium- rare, 4 to 6 minutes on each side. Let sit for 5 to 10 minutes, then cut against the grain in ¼- inch slices and top with chimichurri sauce.
Find this and other recipes in Fieri's new book, Guy Fieri Food
, available wherever books are sold.