Linda Gassenheimer, Tribune News Service (TNS) Here’s a Mexican version of chimichurri sauce. It’s a mixture of parsley and cilantro or sometimes the Mexican version uses parsley and oregano. It differs from the Latin favorite made with parsley, garlic, red pepper, oil and vinegar which is used throughout South America on steaks and chicken or other grilled meat.
This Mexican sauce is light and refreshing. Make it with cilantro as given in the recipe, or if you prefer, use fresh oregano instead. HELPFUL HINTS: The heat is up to you.
Add more pepper flakes if desired. Cider vinegar can substitute for red wine vinegar. COUNTDOWN: Makes chimichurri sauce.
Make Hot Pepper Corn. Cook steak. SHOPPING LIST To buy: 3/4 pound skirt steak, 1 bunch fresh parsley, 1 bunch fresh cilantro, 1 red bell pepper, 1 small bottle red pepper flakes, 1 bottle red wine vinegar, 1 bag frozen corn kernels and 1 jar hot pepper jelly.
Staples: olive oil, garlic, salt and black peppercorns. Recipe by Linda Gassenheimer Chop parsley and cilantro in a food processor or by hand. Add garlic, red pepper flakes, water, olive oil and red wine vinegar to the bowl of the food processor.
Process to form a thick sauce. It will not be smooth. Or, if making by hand, chop parsley, cilantro and garlic together and mix in the red pepper flakes, water, olive oil and vinegar.
Remove visible fat from the skirt steak. Heat a nonstick skillet over medium high heat. Add the steak and brown 2 minutes, turn and brown 2 minu.
