Argentinean Grilled Steaks with Salsa Criolla
Salsa Criolla 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 their best.
(about 4 oz. steak and ¼ cup Salsa Criolla each)
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 tsp. GOYA® Extra virgin Olive Oil
2 tsp. GOYA® Red Wine Vinegar
½ tsp. GOYA® Minced Garlic
¼ tsp. GOYA® Oregano Leaf
1/8 tsp. GOYA® Adobo Light All- Purpose Seasoning with Pepper
1/8 tsp. crushed red pepper
For the Steak:
1 lb. skirt steak
1/8 tsp. GOYA® Adobo light All-Purpose Seasoning with Pepper
1. In small bow, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, Adobo Light and crushed red pepper; cover and refrigerate fro at least 1 hour, or up to 48 hours.
2. Heat grill to medium-high heat. Sprinkle steak on both sides with Adobo Light. Place steak on hot, greased grill grates. cook, flipping once, until steak is well browned on both side and cooked to desired temperatuer (about 6 minutes for medium-rare). let rest for 5 minuets. Thinly slice steak.
3. Divide steaks evenly among serving plates. Top with rserved Salsa Criolla.