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.
Mexican Chimichurri Skirt Steak
Yield 2 servings. Recipe by Linda Gassenheimer
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 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.
