• For the Argentinian-style churrasco skewers
• 2 lb. skirt steak or flank steak cut against the grain into 12 strips about 2 inches wide and 6 inches long
• 1.5 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 3 Tbsp. olive oil
• 6 cloves garlic finely chopped
• Juice of 2 limes
• Juice of 2 lemons
• Juice of one orange
• 2 tsp. hot smoked paprika smoked pimenton de la vera, if available
• 2 tsp. ground cumin
• 12 bamboo skewers soaked 2 hours
• Neutral oil like avocado or canola for oiling grill grates
• Cherry tomatoes diced squash, and diced eggplant, if desired
• Red Onion or White Onion Sliced into wedges on skewers
• Mushroom whole or halved on skewers

For the chimichurri sauce:

• 1 cup lightly packed fresh parsley finely chopped
• 3 cloves garlic finely chopped
• 2 Tbsp. finely chopped shallot
• 2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. crushed red pepper
• 3 Tbsp. sherry vinegar or red wine vinegar and white wine vinegar, or rice vinegar
• Juice of 1 lemon
• 1 tsp. Dijon mustard
• 1/2 tsp. honey
• 3/4 cup fruity extra virgin olive oil