Churrasco (Latin-Style Grilled Skirt Steak Recipe)

FOR THE SKIRT STEAK MARINADE

• 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

FOR THE CHIMICHURRI

• 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