MyPlate Argentinean Grilled Steaks with Salsa Criolla

MyPlate Argentinean Grilled Steaks with Salsa Criolla
MyPlate Argentinean Grilled Steaks with Salsa Criolla

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  • About this Recipe
La Cocina Goya

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.

  • Ingredients
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For the Sauce:


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


small red onion, finely chopped (about ¼ cup)

2 tbsp.

finely chopped fresh parsley

2 tsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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crushed red pepper

For the Steak:

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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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 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.

Step 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.

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Main Dishes Over 60

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