Argentinean Grilled Steaks with Salsa Criolla
A Fresh Sauce for Grilled MeatsSalsa Criolla, or Creole Sauce, is a traditional Argentinean sauce used to adorn grilled meats. This simple recipe of tomatoes, onions and parsley, perked up with tangy red wine vinegar is a quick and fresh way to experience Argentinean grilled meats (asados) at its best.
Prep time: 15 min.
Total time: 25 min.
For the Sauce:
2 medium tomatoes (about ½ lb.) cored, seeded and finely chopped (about ¾ cup)
½ small red onion, finely chopped (about ½ cup)
¼ cup finely chopped fresh parsley
2 tbsp. GOYA® Extra Virgin Olive Oil
2 tbsp. GOYA® Red Wine Vinegar
1 tsp. GOYA® Minced Garlic
½ tsp. GOYA® Oregano Leaf
¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
¼ tsp. dried pepper flakes (optional)
For the Steak:
1 skirt steak (about 1 lb.), cut into 4 equal pieces
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
|1.||In small bowl, mix together tomatoes, onions, parsley, olive oil, vinegar, garlic, oregano, Adobo and pepper flakes; cover and refrigerate for at least 1 hour, or up to 48 hours.|
|2.||Heat grill to medium-high heat. Sprinkle steak on both sides with Adobo. Cook, flipping once, until steak is well browned on both sides and cooked to desired temperature (about 6 minutes for medium-rare). Let rest for 5 minutes.|
|3.||Divide steaks evenly among serving plates. Top with reserved Salsa Criolla.|
More ways with Salsa Criolla!
Salsa Criolla, the classic, fresh Argentinean sauce of chopped tomatoes, onions, parsley and red wine vinegar, is traditionally paired with grilled skirt and flank steaks. However, if you’re looking to perk up the flavor of simply grilled chicken, fish fillets, shrimp or scallops, top with Salsa Criolla, and taste how this fresh sauce transforms any main course into a mouthwatering feast!