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Rub skirt steak with Chimichurri and let marinate for two hours or overnight. Prepare a hot grill. Grill skirt steak until slightly charred on each side. Let rest for e few minutes then slice against the grain.
To serve. Place a corn cake on the bottom of each serving plate and top with a few slices of skirt steak. Place a dollop of vegetable slaw on top and garnish with Cilantro Aioli and more Chimichurri Sauce around.
Mix all together and set aside until ready to use.
Preheat griddle. Whisk together flour cornmeal, baking powder, salt and pepper in a medium-sized bowl. Add milk, olive oil, and eggs and whisk until smooth. Fold in corn kernels. Cook like pancakes on a hot oiled griddle on both sides until golden and crisp.
Place carrot, peppers, onion and cabbage in a large bowl. Combine Fustini's vinegars and salt in a medium-size pot and bring to boil over moderate heat. Once boiling, pour over vegetables and stir to coat. Let sit for 30 minutes and stir again. Refrigerate overnight. Drain before using.
Whisk all together and refrigerate until ready to use.
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