Hi there! This is your friend and chef Mickey here. I hope everyone is doing well and enjoying their stay here in beautiful Rocky Point, Mexico!!

This month’s recipe will be…Steak and Chimichurri Sauce…First let me fill you in on the chimichurri sauce.

Chimichurri, is a thick herb condiment from Argentina, it is the ‘ketchup’ of South America. This garlicky sauce is tamed by parsley, oregano, and olive oil.


1/2 cup finely chopped garlic (from 1/2 head)

1/2 cup finely chopped fresh flat-leaf parsley

2 teaspoons dried oregano

1 tablespoon paprika

1 teaspoon ground cumin

1 tablespoon extra-virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon hot red-pepper sauce

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/4 pounds flank steak, trimmed of excess fat


1. Combine garlic, parsley, oregano, paprika, cumin, olive oil, vinegar, hot sauce, salt, and pepper in a nonreactive container with a tight-fitting lid. Add 1/2 cup water, shake well until mixed thoroughly. Refrigerate until ready to serve (the sauce will keep up to 1 week in the refrigerator).

2. When ready to serve, heat a grill or a grill pan to medium high. Place the steak on the grill. Cook until well browned, about 10 minutes. Turn and cook until medium rare, about 10 minutes more.

3. Remove from the heat; set the steak aside for 10 minutes before cutting for juices to collect. Serve the steak with the chimichurri sauce on the SIDE

There you have it; this is a great summer recipe. Enjoy everyone!! Chef Mickeys Place on Blvd. Fremont in Plaza del Sol. Call me at (011-52-638) 388- 9500.