Quick Fix: Mexican Chimichurri Skirt Steak with Hot Pepper Corn

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.
The heat is up to you. Add more pepper flakes if desired.
Cider vinegar can substitute for red wine vinegar.
Makes chimichurri sauce.
Make Hot Pepper Corn.
Cook steak.
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.
Yield 2 servings
Recipe by Linda Gassenheimer
INGREDIENTS
DIRECTIONS
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.
Yield 2 servings
Recipe by Linda Gassenheimer
INGREDIENTS
DIRECTIONS
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].
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