Argentinean Grilled Steaks with Salsa Criolla
My Plate Certified Recipe
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.
(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.|
MyPlate Tip: Think small when it comes to meat portions.
Get the flavor you crave but in a smaller portion. Make or order a smaller burger or a “petite” size steak.