Puerto Rican Churrasco

1 lb skirt steak or two small steaks pounded out
1 medium 'bunch' of chopped coriander
1 tlbspn extra virgin olive oil
2 cloves garlic, roughly chopped
¼ tspn sea salt
10 black peppercorns
¼ tspn oregano (dried or fresh)
1 tsp brown sugar

Grind garlic and salt in a mortar and pestle, until combined. Add the pepper and continue to grind. Add in coriander and oregano and mix. Add olive oil and sugar and mash to a pulp.

Rub the steak with this pulp. Ideally, marinate for at least 2 hours in fridge covered.

Get your grill very hot before laying the marinated steak on it.  Sear each side and cook 5 minutes on each side for a thick steak, 2 minutes for the small ones.  Let it rest for five minutes, slice on the bias and it's ready.  Enjoy!