Latin-ize your grill
Draw on traditional cuisines to punch up the flavor for summer menus
Caribbean-style garlic-soaked shrimp: In Cuba, the native sour orange is used; here we add lime juice to simulate its flavor. (Bill Hogan/Chicago Tribune)
Fun fact: In Argentina, jugoso means rare, a punto means medium and cocido means well done.
1 cup flat-leaf parsley leaves (or 1/2 cup cilantro or basil plus 1/2 cup parsley)
2 tablespoons fresh oregano leaves
2 large cloves garlic, whole
¼ small yellow onion, whole
¼ cup extra-virgin olive oil
2 tablespoons red wine vinegar
½ teaspoon red chili flakes
Kosher salt and freshly ground pepper, to taste
2 pounds skirt steak or flank steak
1. For chimichurri sauce, place all ingredients (except steak) into a blender; blend to a smooth sauce. Taste for seasoning.
2. Heat grill to medium high. Season steak generously with kosher salt and freshly ground pepper. Place steak on grill; cook to desired doneness, turning once, 10 minutes. Allow to rest 5 minutes before slicing on the diagonal. Serve with chimichurri sauce, baguettes and a simple salad of lettuce, tomato, onion, oil and vinegar.
Caribbean-style garlic-soaked shrimp
Prep: 25 minutes
Marinate: 30 minutes
Cook: 4 minutes
Note: In Cuba, the native sour orange is used; here we add lime juice to simulate its flavor. This sauce is terrific on any seafood but is traditionally used for Cuban roast pork.