Is skirt steak different from meat curtains?

I'm not saying her labia was big, but she could donate ear lobes to burn victims.

Chimichurri Sauce

½ cup boiling water
½ teaspoon Kosher salt
One cup chopped fresh Curley Parsley
5 Garlic cloves, chopped
2 teaspoon dried Oregano
½ Teaspoon dried Thyme
1 Teaspoon fresh ground Black Pepper
1 small Tabasco Pepper, diced
¼ cup Corn Oil
¼ cup red wine Vinegar
¼ cup Argentine Malbec (I use the Norton brand)

Put all of the ingredients into a blender, and process until the mixture is chopped, but not puréed.

Used around here for fajitas and carne asada.

Nice to see you back here posting some Sam, now if you could just get Hoop back too.

Here's kind of a standard I use. If you've got 24 hours to let it set, that works best. I don't usually have that foresight. Trim most of the fat and all of the membrane before starting the marinade.

Your "churrasco" cut, whichever you choose
1/2 cup olive oil
1/4 cup balsamic, red wine vinegar, low sodium soy sauce, or apple cider vinegar for a sweeter, different flavor
3-4 cloves garlic
juice of 1 lime
1/2 teaspoon red pepper flakes
chopped fresh parsley
chopped fresh cilantro
1/2 teaspoon sea salt
fresh ground pepper

mix everything except the steak in a bowl. Place steak and marinade in a gallon Ziploc bag. After sealing Ziploc, shake well and move around with your fingers. You want all that marinade goodness getting into every strain of the meat.

Grill on medium high for 3-6 mins. on each side, depending on size of cut, basting with your "chimichurri".

Mango-Sour Orange Sauce

One Ripe Mango, peeled and chopped
Two Tablespoons Red onion, fine diced
Two Tablespoons Red Bell Pepper, fine diced
One large Tabasco Pepper, fine diced
One Tablespoon Sam’s Mango Madness hot sauce
Juice and pulp from one large Sour Orange (need half a cup)
One Tablespoon Corn Starch

(If you do not have a mango, substitute a 6 ounce can Mango Nectar. If you can’t find a Sour Orange, substitute a half cup Orange Juice, and add the juice of one fresh Lime. If you don’t have any Sam’s Mango Madness hot sauce, I feel sorry for you)


Place the Mango flesh in a small food processor, and reduce to puree

Mix all ingredients in a small heavy non reactive sauce pan. Bring to boil on Medium heat. Mix the Corn starch with some of the liquid, and then add back to the pan. Stir well as the mixture thickens.

here is a favorite sauce for dipping. It is wonderful with seafood or steak and pork.

I like mango salsa for fish and pork.

Chopped mango
Cilantro
Red onion
Garlic
Hot green pepper (jalapeño or sorrano)
Garlic, salt, pepper
Lime juice

Basic peco de gauillo with mango instead of maters.

I like mango salsa for fish and pork.

Chopped mango
Cilantro
Red onion
Garlic
Hot green pepper (jalapeño or sorrano)
Garlic, salt, pepper
Lime juice

Basic peco de gauillo with mango instead of maters.