Grilled Churrasco Skirt Steak

Combine minced garlic with balsamic vinegar, grill seasoning, dried oregano, salt, and black pepper in a large bowl. Mix well to create a uniform blend. Add the steak to the bowl and gently toss to coat it evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for an extended period, ideally 8 hours or overnight.

Heat a generous amount of olive oil in a skillet over high heat until it reaches a sizzling point; carefully add the meat. Cook the steak uncovered, allowing excess moisture to evaporate from the surface, 3 to 5 minutes. Gradually decrease the heat to medium; cover the skillet with a lid.

Continue cooking the steak for 15 minutes, then lift the lid and flip it over. Add a small amount of water to the skillet as needed to maintain moisture levels. Cook until the steak reaches your desired level of doneness, characterized by a slight firmness, heat, and a hint of pink in the center. Use an instant-read thermometer to check the internal temperature; it should read 140 degrees F (60 degrees C). Transfer the cooked steak to a serving plate and reserve the liquid from the skillet.

Place sliced onion in the reserved skillet with its accompanying juices; cook and stir until softened, about 5 minutes. Lower the heat to low; add sliced mushrooms. Cook and stir until they are warmed through, about 5 minutes. Pour the sautéed onion mixture over the steak.