Guy Fieri’s Chimichurri Skirt Steak Recipe

Today’s guest post recipe is courtesy of Guy Fieri & Sammy Hagar featuring award-winning Santo Tequila Blanco and Santo Mezquila. Santo Tequila Blanco, which was just named among Robb Report’s “20 Best Tequilas” and earned an “outstanding” 92-point rating from The Tasting Panel, showcases the unique flavors of agave in every batch, beginning with sustainably-sourced Blue Weber agave from the famed Highlands of Jalisco, Mexico.

Chimichurri Skirt Steak Recipe

Ingredients for the steak:

1 tsp – Garlic, minced
1 tsp – Cilantro, chopped
2 Tbsp – Olive Oil
3 Tbsp – Santo Tequila Blanco
1 Tbsp – Lemon Juice, fresh squeezed
1 Tbsp – Lime Juice, fresh squeezed
1/2 tsp – Kosher Salt
1 tsp – Black Pepper, fresh ground
1.5 Lb. – Skirt Steak, trimmed

Ingredients for Chimichurri Sauce:

1 Tbsp – Cilantro, chopped
1 Tbsp – Parsley, chopped
1 Tbsp – Chives, chopped
2 Tbsp – Yellow Onion, minced
1 Tbsp – Red Pepper, small dice
1 Tbsp – Garlic, minced
1 tsp – Kosher Salt
1 Tbsp – Cracked Black Pepper
1/2 tsp – Cumin
2 Tbsp – Red Wine Vinegar
1 Tbsp – Pasilla Peppers, Dried
2 Tbsp – Extra Virgin Olive Oil

For the Steak:

Combine all ingredients and marinate the steak for at least 2 hours.

Heat a charcoal grill on high heat and cook the steak for approximately 4 minutes on each side. Less if the steak is thin.

Remove from the grill and let rest for 5 to 10 minutes. Then slice on the bias and against the grain into ¼” pieces.

Lay the steak slices on a platter and top with the chimichurri sauce.

For the Chimichurri Sauce:

Combine all the ingredients in the food processor and pulse to create a course sauce. Set aside for 2 hours to allow the flavors to develop.

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