While the steak is marinating, add 140g goat cheese, 100g roasted red peppers, ½ tbsp red wine vinegar and 2 tbsp honey to a food processor or blender. Blend until smooth.

Season the steak heavily with salt and pepper. Grill the steak 3-4 minutes per side until and internal temp of 125 degrees. Pull the steak off the grill and rest for a few minutes.

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It would have felt wrong to not order steak here, so I got the “entraña” sandwich, made of grilled skirt steak (though, I also had my eye on the Milanese and chorizo as well). El Chivito D’Oro.