gaucho steak with 4-herb chimichurri

[Oz]

For the steak:
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

For the 4-Herb chimichurri:
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

For the steak:
Combine all ingredients, and let steak marinate, refrigerated, for
1 to 3 hours.

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-herb chimichurri:
Mix all ingredients lightly in food processor until a coarse sauce is
formed. Set aside for 2 hours.