Clean the Churrasco cut, removing all excess fat. In a bowl, marinate with the herbs and spices of your choice. Add red wine, lemon juice or slices with peel, oregano, pepper, and seal. (The approximate time for these types of meats is a minimum of 30 minutes; the longer you marinate, the better the result).

Cut the green plantains and place them in warm salted water, cutting them into 1-inch pieces according to their structural shape. Remove once the slime is gone, dry them, and place them in plenty of hot oil at 375°F. Remove when golden and fluffy. Mash until thin, then place back in the hot oil and fry until golden and they float in the oil.

For the chimichurri sauce, chop the cilantro as finely as possible, dice the garlic cloves, mix everything with vegetable oil, vinegar, lemon juice, salt, pepper, and oregano. Stir until combined and refrigerate. (This sauce requires more vegetable oil than citrus; adjust the citrus depending on your taste or your guests').

To cook the meat, heat a non-stick pan over medium heat, place the Churrasco cut, and cook to your desired doneness. The tenderness of the cut will indicate how well done it is; the tougher it is, the more cooked it will be. (For this marinated cut, it's recommended to cook for 5 minutes at temperatures of 195 to 210°F on each side).