1 Skirt Steak
1 cup packed parsley leaves (be sure they are thoroughly washed)
½ cup olive oil
1 T minced garlic (about 4 cloves)
2 T red wine vinegar
¾ t dried oregano
¼ t red pepper flakes (or for more kick, substitute one small red chili, deseeded and finely chopped)
½ t salt
¼ t pepper

Additional salt and pepper to taste

Season Skirt Steak with salt and pepper and grill to desired doneness.

Finely chop parsley.  Mix all ingredients in a bowl and allow to sit for at least an hour before serving over grilled, sliced skirt steak. For a more authentic experience, serve your skirt steak churrasco style by marinating it in mojo dressing.

Mojo Marinade:
1 cup orange juice
½ cup lemon juice
8 cloves of garlic, finely minced 
2 t of oregano, finely minced
¼ cup olive oil
½ t salt
¼ t pepper

Thoroughly mix all ingredients.  Put in a tupperware or ziplock bag and add skirt steak.  Marinate for 6-24 hours.