Churrasco Recipe with Tangy Chimichurri Sauce

Whisk together all the mojo criollo ingredients in a mixing bowl. This can be made up to a week ahead of time.

Tear the herb leaves from their stems and add them to the bowl of a food processor or blender.

Add the garlic cloves, shallot, red pepper flakes, kosher salt, red wine vinegar, and extra virgin olive oil to the container of the blender or food processor.

Pulse to start the blending a couple of times, then blend on low speed until the garlic, herbs, and shallot are chopped finely into small pieces.

Chimichurri sauce can be used immediately but tastes even better if it sits at room temperature for an hour or two before serving or is made the night before for the flavors to mingle together.

Marinate the skirt steak in a plastic zip top or large mixing bowl with the marinade for at least 30 minutes and up to 2 hours in the fridge. This step is optional, but it does impart tenderness to the skirt steak.

Take the marinated steak out of the fridge 45 minutes before cooking to rest. Before cooking, pat the steak dry and season with the kosher salt and ground black pepper.

USING A CHARCOAL GRILL: make sure the charcoal coals are white and hot, and use a grill thermometer, we want the heat to be around 450-500ºF (232 to 260ºC)orUSING A GAS GRILL: set it to 450ºF (232ºC) and oil the grates generously.Once the grill is preheated, grill the marinated skirt steak for 4 minutes on each side for medium-rare. orON THE STOVE: On a cast iron grill pan or griddle on the stove, use high heat with a bit of high heat oil like canola. Sear the skirt steak on each side for 3 minutes for medium-rare.

Let the steak rest on a cutting board or plate, covered with aluminum foil, for at least 5 minutes before cutting.

Serve thinly sliced AGAINST the grain, topped with the Chimichurri Sauce with your favorite sides..