1 1/2 lb (720 g) skirt steak

1 medium green bell pepper, stemmed, seeded and finely chopped

2 cloves garlic, finely chopped

1/4 cup (60 ml) olive oil

2 tablespoons (30 ml) red wine vinegar

1 teaspoon (5 ml) dried oregano

1/2 teaspoon (2.5 ml) hot pepper flakes

1/2 teaspoon (2.5 ml) salt

1/2 teaspoon (2.5 ml) finely ground black pepper

2 bay leaves

Meat and marinade preparation: Place the meat in a corrosion-resistant dish and set aside while preparing the marinade.

In a small bowl, combine the pepper, garlic, olive oil, wine vinegar, oregano, pepper flakes, salt, and black pepper. Pour the marinade over meat placed in the dish and toss to coat with the marinade. Add the bay leaves, cover, and allow to marinate in the refrigerator for at least 4 hours or overnight.

Spice mix preparation: In a small bowl, combine the oregano, hot pepper flakes, salt, and black pepper.

Prepare and preheat the grill for direct cooking, setting the burners on high.

When the grill is ready, brush and oil the grate. Drain the meat, put it on the hot grill and sprinkle with half the spice mix. Grill to the desired doneness or well done for about 4 minutes per side, turning with tongs. Sprinkle the other side with the remaining spice mix.

Place the meat on a cutting board and let rest for about 3 minutes, then cut into 2.5-cm (1-inch) cubes and serve on toothpicks.

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