Argentinean Grilled Steaks with Salsa Criolla (MyPlate Certified) | GOYA

Main Dishes

Argentinean Grilled Steaks with Salsa Criolla

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.

(Serving Size: 1⁄4 cup Salsa Criolla & about 4 oz. steak 220 Calories 12g Fat (4g Saturated, 0g Trans); 75mg Cholesterol; 3g Carbohydrate; 1g Sugar; 24g Protein; 1g Fiber; 135mg Sodium)

Makes 4 Servings

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 Light All-Purpose Seasoning with Pepper

⅛ tbsp. crushed red pepper

For the Steak:

1 lb. skirt steak

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


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.
Tip By La Cocina Goya

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.