1 churrasco or beef skirt

1 head of garlic, peeled
1 teaspoon of salt
1 1/2 cups sour orange
1/2 tablespoon of oregano
1/2 tablespoon of black pepper
1/2 tablespoon of salt
1 medium onion, cut in quarters
1/2 cup of olive oil

TIP: Sour oranges are readily available in most Spanish markets. If you do not have access to sour oranges, mix 1 cup of orange with 1/2 cup of lime and 1/2 cup of lemon


Using a food processor, process all the above ingredients, until smooth

Rinse churrasco and lay it flat in a large dish. Pour the herbal blend on top. Cover well with foil or plastic wrap. Refrigerate overnight for at least 6 hours

The next day, heat your grill and grill it according to your taste (rare, medium rare, medium well, well done); Turning at least once

Another option is to pan grill it. Heat 1-2 tablespoon of olive oil and cook according to your taste; Turning at least once

Serve with chimichurri sauce, sweet potato fries, baked potatoes, yucca fries, mashed yucca or your favorite side dish