Argentina Skirt Steak - Matambre - cooking recipe

Ingredients

FOR THE STEAK AND MARINADE
1 1/2 lbs beef skirt steaks
1 green bell pepper, medium size, stemmed, seeded and finely chopped
2 garlic cloves, minced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon oregano, dried
1/2 teaspoon red pepper flakes, hot
1/2 teaspoon salt
1/2 teaspoon black pepper, finely ground
2 bay leaves
FOR THE SPICE MIXTURE
1 teaspoon oregano, dried
1/2 teaspoon hot pepper flakes, red
1/2 teaspoon salt
1/2 teaspoon black pepper, finely ground

Preparation

Arrange the steaks in a nonreactive baking dish and set aside while you prepare the marinade.
Combine the bell pepper, garlic, oil, vinegar, oregano, pepper flakes, salt, and pepper in a small bowl and stir to mix well. Pour over the steaks in the baking dish and toss well to coat. Add the bay leaves, cover, and let marinate in the refrigerator, for at least 4 hours, preferably overnight.
Preheat the grill to high.
Combine the ingredients for the spice mixture in a small bowl.
When ready to cook, oil the grill grate. Drain the steaks and place on the hot grate. Sprinkle the steaks with half the spice mixture and grill, turning with tongs, until medium to medium-well done, about 4 minutes per side, sprinkling with the remaining spice mixture after turning.
Transfer the steaks to a cutting board and let stand about 3 minutes, then cut into 1-inch squares and serve on toothpicks.
Serves 6 as an appetizer or 4 as a main dish.