Churrasco (Latin-Style Grilled Skirt Steak Recipe)

Ingredients

• 1 cubanelle pepper (chopped (use banana pepper as a sub, or a milder sweet pepper))
• 1 small hot pepper (optional, for spicy. Aji preferred – aji dulce – or use your favorite)
• ½ small onion (chopped)
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped culantro (or use extra cilantro)
• 1 tablespoon chopped fresh oregano
• 1 tablespoon adobo seasoning
• Salt and pepper to taste
• ½ cup olive oil
• 1-1/2 pound skirt steak (or use flank steak, tri-tip, or ribeye)
• 1 serrano chili (minced (use jalapeno for milder, or spicy aji chili))
• 3 garlic cloves (minced)
• 1/2 cup minced fresh flat-leaf parsley
• 1 tablespoon minced fresh oregano
• 1/2 teaspoon red pepper flakes
• 1/4 cup olive oil (or use canola oil or corn oil)
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• Black pepper to taste

Steps

1. 1

   In a large bowl, Mix together the cubanelle pepper, hot chili, onion, cilantro, culantro, oregano, adobo seasoning, salt and pepper, and oil.

2. 2

   Add the skirt steak and toss to coat. Cover and marinate in the refrigerator at least 1 hour, or overnight for more flavor penetration.

3. 3

   When you’re ready to cook, bring the steak to room temperature. Remove the steak from the marinade and tap off excess moisture.

4. 4

   Heat the grill to medium-high heat and lightly oil the grates. Grill the marinated skirt steak 3-4 minutes per side, or until done to your liking.

5. 5

   Slice and serve with chimichurri.

6. 6

   Whisk together all of the ingredients in a bowl. Adjust for salt and other seasonings if you’d like.