Linda Gassenheimer, Tribune News Service 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. Related Articles Restaurants Food and Drink | Cauliflower is a worthy stand-in for chicken in this salad Restaurants Food and Drink | Meh: A candy corn story Restaurants Food and Drink | Are Oishii strawberries worth it? Restaurants Food and Drink | Recipes: Make these frightfully delicious soups for your Halloween gathering Restaurants Food and Drink | Enjoy the flavors of fall without the heavy dishes 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. Mexican Chimichurri Skirt Steak Yield 2 servings Recipe by Linda Gassenheimer INGREDIENTS 1/2 cup fresh parsley leaves 1/2 cup fresh cilantro leaves 3 garlic cloves, crushed Pinch red pepper flakes 2 tablespoons water 1 tablespoon olive oil 2 teaspoons red wine vinegar 3/4 grassfed skirt steak Salt and freshly ground black pepper DIRECTIONS 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 minutes. Sprinkle with salt and pepper to taste. A meat thermometer should read 130 degrees for medium-rare for a 1/2-inch-thick steak. Cook 1 to 2 minutes longer for a thicker steak. Remove from the heat to a cutting board. Slice the steak against the grain on the diagonal. Divide between two dinner plates. Spoon the sauce over the steak. Per serving: 350 calories (60 percent from fat), 23.4 g fat (7.0 g saturated, 10.8 g monounsaturated), 108 mg cholesterol, 36.2 g protein, 2.6 g carbohydrates, 0.8 g fiber, 130 mg sodium. Hot Pepper Corn Yield 2 servings Recipe by Linda Gassenheimer INGREDIENTS 3 cups frozen corn kernels 1 1/2 cups red bell pepper cubes 1 1/2 tablespoons hot pepper jelly Salt and freshly ground black pepper DIRECTIONS Place corn in a microwave-safe bowl and microwave on high 3 to 4 minutes. Corn should be defrosted and hot. Mix in the red bell pepper cubes and hot pepper jelly. Add salt and pepper to taste. Divide in half and serve with the steak. Per serving: 242 calories (7 percent from fat), 1.8 g fat (0.3 g saturated, 0.5 g monounsaturated), no cholesterol, 6.9 g protein, 56.3 g carbohydrates, 5.9 g fiber, 13 mg sodium. Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. ©2024 Tribune Content Agency, LLC