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

Instructions

• 1 In a large bowl, Mix together the cubanelle pepper, hot chili, onion, cilantro,
  culantro, oregano, adobo seasoning, salt and pepper, and oil.
• 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 When you’re ready to cook, bring the steak to room temperature. Remove the steak
  from the marinade and tap off excess moisture.
• 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 Slice and serve with chimichurri.
• 6 Whisk together all of the ingredients in a bowl. Adjust for salt and other
  seasonings if you’d like.

Nutrition Info