Mexican Chimichurri Skirt Steak With Hot Pepper Corn

Mexican Chimichurri Skirt Steak with Hot Pepper Corn. Linda Gassenheimer/TNS

By Linda Gassenheimer From 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.

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

Serves 2

• 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

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 F 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

Serves 2

• 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

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]. Copyright 2024 Tribune Content Agency, LLC

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