Maybe those most delicious combination of a brown and green food, in the history of Ryan's tastebuds.

2 pounds Skirt Steak cut into smaller workable pieces

Marinade:
4 Garlic Cloves
3 Thyme Sprigs
3 Rosemary Sprigs
¼ cup Sherry Vinegar or Red wine vinegar
½ cup Extra Virgin Olive Oil
¼ cup Soy Sauce
¼ cup Worcester sauce
Black Pepper and Salt to taste

Chimichurri Sauce:
1 tablespoon flat leaf parsley chopped
1 tablespoon Garlic chopped
1 tablespoon Cilantro chopped
1 tablespoon Oregano chopped
½ cup Extra Virgin Olive Oil
¼ of a Scotch Bonnet Pepper or other hot chili pepper diced small
Salt & Pepper to Taste


INSTRUCTIONS:
For the Marinade:
1. In a glass oven pan big enough for the steaks side by side.
Smash the garlic cloves Add the herbs
add the remaining ingredients and marinate the meat for about 3 hours.

For the Chimichurri Sauce:
Mix all ingredients and if let it sit couple hours ( 30 min at least )
Preheat you grill or cast iron skillet.
Once it is hot cook the steaks to your liking.
Let steak rest 10-15 minutes.
Cut steak cross grain in thin slices
Serve the Chimichurri sauce on top of steak