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 hot pepper optional, for spicy. Aji preferred - aji dulce - or use your favorite, small
• ½ onion chopped, small
• 1 tablespoon cilantro chopped
• 1 tablespoon culantro or use extra cilantro, chopped
• 1 tablespoon oregano fresh, chopped
• 1 tablespoon adobo seasoning
• salt to taste
• black 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 minced, cloves
• 1/2 cup parsley minced, fresh flat-leaf
• 1 tablespoon oregano minced, fresh
• 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