Churrasco steak with chimichurri sauce

Ingredients:

Marinade

• 1 skirt steak weighing 1 kg, cut into 4 steaks of 250 g each.
• 1/3 cup grape seed oil
• 15 cloves garlic, crushed
• 1 cup thinly sliced ​​onion
• 2 tsp dried oregano
• 1 cup orange juice

Chimichurri

• 8 cloves garlic, crushed
• Zest and juice of 3 limes
• 1.5 cups chopped fresh cilantro
• 1 cup chopped fresh parsley
• 1/3 cup chopped fresh oregano
• 1/3 cup red wine vinegar
• 2 tsp chili pepper flakes
• 1/3 cup olive oil
• 1 tbsp. butter
• Juice of half a lime
• 4 cups cooked white rice, for serving

Preparation:

1. Marinade:
   In a large zip-lock plastic bag, combine grapeseed oil, garlic, onion, oregano, and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat.
   
   Chimichurri:
   In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, chili flakes, olive oil, and a pinch of salt and black pepper. Mix well, then cover and refrigerate overnight to allow the flavors to meld.
2. Lightly season the steaks with salt and black pepper and place them under a very hot grill. Cook for 3 minutes on each side. Remove the steaks to a plate and let them rest. Top with butter and a spritz of lime juice for flavor.
3. Divide the steaks among plates, topping each serving with 1 cup of white rice; drizzle a little chimichurri over the meat. Serve with the remaining chimichurri on the side.