Churrasco Steak Chimmichurri with Roasted Peppers and Tomatoes

Garlic         
Onion
Cherry Tomatoes
Fresh Cilantro       
Ginger Root (optional)
Lime (or lemon)          
Walnut Oil
Skirt Steak     
Salt & Pepper
Baby Bell Peppers, cleaned and halved
Plantains
Brown sugar
milk

Set the oven to 350/400
Grab 4 small spice bowls.
Chop up the cilantro, ginger, garlic, and onions and place them by themselves into the bowls.  Pour walnut oil into the bowl with the garlic. 

Preparing the Steak:
1.    Cut slits into the steak
2.    Rub some of the walnut oil and garlic mixture into the steak making sure that the garlic goes into the slits
3.    Squeeze lime onto the meat.
4.    The peppers will be roasted in the oven with the steak, so…
Preparing the Peppers and Tomatoes:
1.    Core and cut off the tops but leave the tomatoes whole
2.    Slice in half lengthwise
3.    Leave the cherry tomatoes whole
4.    Brush peppers and tomatoes with walnut oil and lime
5.    Cover a baking sheet with tin foil
6.    Place the meat on the pan and the peppers face down around the meat
7.    Put in oven.  The peppers will be done after 10-15 minutes. Take them out when they are done and leave the meat there. Depending on how you eat your meat, leave it for anywhere from 15-30 minutes. 

While the Meat and Peppers are cooking…
Preparing the Sauce:
1.    Put a small sauce pan on medium over the stove
2.    Pour the spice bowls into the sauce pan
3.    Add about a cup more walnut oil
4.    Add salt and pepper to your liking
5.    The sauce should be chunky enough to where the chopped stuff comes out
6.    Take off of the stove and pour into a sauce dispenser
7.    Generously squeeze lime into sauce and stir

Place the meat on the plate in the center.  Arrange the peppers around the meat.  Pour a little bit of the sauce on top of the meat for show.  Place the sauce dispenser next to the meat.