Tenderize Skirt Steak (1.25 pound) Lay it flat on a cutting board and cover with plastic wrap. Wack it with a meat tenderizer until it is the same thickness throughout. My steak ended up just a little over a half-inch thick.
In a small bowl, mix Salt (1 teaspoon), Chili Powder (1 teaspoon), and Ground Black Pepper (1 teaspoon). Rub mixture over both sides of the steak and let that puppy rest for 20 minutes at room temperature.
While your steak is enjoying its spa experience, saute the whole Extra-Virgin Olive Oil (to taste), Garlic (4 clove), and Red Onion (1/2) in a cast-iron skillet with a bit of Poblano Pepper (1/2). Don’t clean your skillet just yet, set it aside.
Put sauteed vegetables in a food processor with Extra-Virgin Olive Oil (1/2 cup) and Fresh Cilantro (1/2 cup), Salt (1 teaspoon), Italian Flat-Leaf Parsley (1/2 cup), and Red Wine Vinegar (1 teaspoon). Blend well and set aside.
Once your beef has rested after being tenderized, cut the beef into equal portions and heat up the skillet you used to saute the vegetables. Add another tablespoon or so of extra virgin olive oil and cook beef for two and a half minutes on one side over medium heat.
Cook the other side of the beef for two and a half minutes.
Once the beef is cooked, set it aside to rest for at least 15 minutes.
While the beef is resting, take Corn (3 ear) off the cob.
Saute over medium heat with Ground Cumin (3/4 teaspoon), Granulated Sugar (1 teaspoon), Smoked Salt (1/2 teaspoon), and Cayenne Pepper (1/2 teaspoon).
Once your beef has rested, cut it across the grain and serve with chimichurri and a few fresh springs of cilantro or flat-leaf parsley for presentation. Serve and enjoy!