1 pound skirt steak
1 cup fresh oregano, minced
1/2 cup fresh parsley, minced
1/2 cup fresh basil, minced
1 garlic clove, minced
1 shallot, minced
2 tbsp sherry vinegar
1 lemon, juiced
3 tbsp olive oil
kosher salt to taste
fresh cracked pepper to taste
1 plantain, peeled and cut into 1/2" thick slices
1 oz. unsalted butter
2 tbsp brown sugar
1 tbsp granulated garlic
1 tsp crushed red pepper flakes
1 tbsp onion powder
1 tsp chili powder
1 tsp cumin
1 tsp dry oregano
2 tbsp kosher salt
1 lime, juiced
1 lime, cut into wedges
1. In a large bowl, add oregano, parsley, basil, garlic, shallots, vinegar, and the juice of 1 lemon. Add the olive oil. Mix all of the ingredients. Salt and pepper to taste and then set aside.
1. Peel the plantain by cutting the skin along the side. Cut into 1/2" chunks on its bias.
2. In a medium sized sauté pan, over medium heat, melt the butter. Caramelize the plantain for 3-4 minutes on each side or until golden brown. Once you've flipped each slice of the plantain, sprinkle brown sugar all over the pan and let it sit over low heat.
1. In a bowl, mix together all of the ingredients until well-combined and set aside. Reserve extra in an airtight jar.
1. Set the grill temperature or bring it up to 450°F - 550°F.
2. Cut the steak in half if the steak is too long.
3. Season generously on all sides with the Spanish seasoning. Cook on a very hot grill for 2-3 minutes on each side to achieve a medium-rare internal temperature. Always keep the grill closed to seal in the heat and keep the smoky flavor in.
4. Once cooked, remove from the heat. Squeeze the juice of 1 lime and let the steak rest for 10 minutes. After resting, thinly slice the steak against the grain.
1. Place the sliced steak onto a plate.
2. Garnish with Chimichurri sauce and lime wedges.
3. Serve the plantains alongside.