Churrasco Steak with Chimichurri : Robert Irvine

Ingredients

• 1/3 cup grapeseed oil
• 15 cloves garlic, smashed
• 1 cup thinly sliced onions
• 2 teaspoons dried oregano
• 1 cup orange juice
• One 2-pound skirt steak, cut into four 8-ounce steaks
• 8 cloves garlic, minced
• 3 limes, zested and juiced
• 1 1/2 cups chopped fresh cilantro
• 1 cup chopped fresh parsley
• 1/3 cup chopped fresh oregano
• 1/3 cup red wine vinegar
• 2 teaspoons chile flakes
• 1/3 cup olive oil
• Kosher salt and black pepper
• 1 tablespoon butter
• Juice of 1/2 lime
• 4 cups cooked white rice, for serving