Argentinean Grilled Steaks with Salsa Criolla

My Plate Certified Recipe

A Fresh Sauce for Grilled Meats

Salsa 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.

Serves 4
(¼ cup Salsa Criolla & about 4 oz. steak 220 Calories)

Prep time: 15 min.

Total time: 25 min.

For the Sauce:

1 large, ripe tomato, cored, seeded and finely chopped (about ½ cup)

¼ small red onion, finely chopped (about ¼ cup)

2 tbsp. finely chopped fresh parsley

2 tbsp. GOYA® Extra Virgin Olive Oil

2 tbsp. GOYA® Red Wine Vinegar

½ tsp. GOYA® Minced Garlic

¼ tsp. GOYA® Oregano Leaf

⅛ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

⅛ tsp. dried pepper flakes (optional)

For the Steak:

1 skirt steak

⅛ tsp. GOYA® Adobo Light 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 Light. 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. Thinly slice steak.
3.	Divide steaks evenly among serving plates. Top with reserved Salsa Criolla.