Ingredients

• 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 pound skirt steak, trimmed
• 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

Instructions

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