Argentinian Grilled Steaks with Salsa Criolla
Argentineans are experts at grilling, and one of their best-kept secrets is the sauce. In this version of Argentinian Grilled Steaks with Salsa Criolla, you can prepare the sauce for marinating in only minutes, with tomatoes, onion, and fresh parsley, along with red wine vinegar, a touch of GOYA® Adobo All-Purpose Seasoning with Pepper and GOYA® Extra Virgin Olive Oil. Season and grill the flank steak to perfection before topping it with the delicious sauce, which makes all the difference. A summer classic!
Total Time
25m
Prep Time:15m
Yields:4 Servings
Ingredients
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
cup finely chopped fresh parsley
2 tbsp.
2 tbsp.
1 tsp.
½ tsp.
¼ tsp.
dried pepper flakes (optional)
For the Steak:
1
skirt steak (about 1 lb.), cut into 4 equal pieces
Directions
Step 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.
Step 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.
Step 3
Divide steaks evenly among serving plates. Top with reserved Salsa Criolla.
More ways with Salsa Criolla!
Salsa Criolla, the classic, fresh Argentinian 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!
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More ways with Salsa Criolla!
Salsa Criolla, the classic, fresh Argentinian 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!
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Argentinian Grilled Steaks with Salsa Criolla
Prep Time 15m
Total time 25m
Yields: 4 Servings
Argentineans are experts at grilling, and one of their best-kept secrets is the sauce. In this version of Argentinian Grilled Steaks with Salsa Criolla, you can prepare the sauce for marinating in only minutes, with tomatoes, onion, and fresh parsley, along with red wine vinegar, a touch of GOYA® Adobo All-Purpose Seasoning with Pepper and GOYA® Extra Virgin Olive Oil. Season and grill the flank steak to perfection before topping it with the delicious sauce, which makes all the difference. A summer classic!
Ingredients
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
cup finely chopped fresh parsley
2 tbsp.
2 tbsp.
1 tsp.
½ tsp.
¼ tsp.
dried pepper flakes (optional)
For the Steak:
1
skirt steak (about 1 lb.), cut into 4 equal pieces
Directions
Step 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.
Step 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.
Step 3
Divide steaks evenly among serving plates. Top with reserved Salsa Criolla.
