Seeking a Latin diversion? Samba too strenuous? Tango too tough?
How about slow dancing around the outdoor grill instead? You'll be in step with the times if you present guests with food crafted in the fashion of one or more South American nations.
This skirt steak with chimichurri, an Argentinean herb sauce, requires a lengthy marinating time, but cooks in a flash upon the grill.
Skirt Steak With Chimichurri
Cilantro marinade and steaks:
8 cloves garlic
1 1/2 cups fresh cilantro leaves and stems
1 cup distilled white vinegar
3 bay leaves
2 teaspoons each: ground cumin, dried oregano, dried thyme, freshly ground pepper
1 tablespoon salt
1/2 cup each coarsely chopped white onion, vegetable oil
6 skirt steaks, about 7 ounces each, trimmed
6 cloves garlic
1 bunch fresh parsley, thick stems trimmed
3 bay leaves
2 jalapeno chilies, with seeds, cut into thirds
1 teaspoon salt
1/4 cup each: fresh oregano leaves, distilled white vinegar
1/3 cup extra-virgin olive oil
For marinade, place garlic, cilantro, vinegar, bay leaves, cumin, oregano, thyme, pepper, salt, onion and vegetable oil in blender or food processor; process until ingredients are coarsely chopped. Combine marinade and steaks in 13-by-9-inch glass pan or large plastic bag. Cover pan; marinate in refrigerator 3 hours or overnight, turning steaks occasionally.
Heat grill to high or heat oven to 400Â°.
For chimichurri, combine garlic, parsley, bay leaves and jalapenos in food processor; pulse to finely chop. Add salt, oregano, vinegar and oil; process about 1 minute until mixture is well combined. Set aside.
Oil grill grate. Grill steaks about 3 minutes per side for medium doneness, or to desired doneness. Remove to platter. Serve chimichurri on top of steak or on the side. Makes six servings.
Nutritional information per serving: 435 calories, 29 grams fat, 8 grams saturated fat, 60 percent calories from fat, 95 mg cholesterol, 550 mg sodium, 3.9 grams carbohydrates, 39 grams protein, 0.3 gram fiber.
-- Recipe from"Nuevo Latino,"by Douglas Rodriguez