Argentinean Grilled Steak with Salsa Criolla

Argentinean Grilled Steak with Salsa Criolla

Tonight, try a recipe from South America! Enjoy these Argentinean-style steaks with a homemade Criolla Sauce, packed with flavor.


For the sauce:

  • 1 large, ripe tomato (cored, seeded, and finely chopped, about 1/2 cup)
  • 1/4 small red onion (finely chopped, about 1/4 cup)
  • 2 tablespoons fresh parsley (finely chopped)
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon oregano leaf
  • 1/8 teaspoon low-sodium adobo seasoning
  • 1/8 teaspoon crushed red pepper

For the steak:

  • 1 pound skirt steak
  • 1/8 teaspoon low-sodium adobo seasoning


For the sauce:

  1. In a small bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, low-sodium adobo seasoning and crushed red pepper.
  2. Cover and refrigerate for at least 1 hour or up until 48 hours.

For the steak:

  1. Heat grill to medium-high heat. Sprinkle steak on both sides with low-sodium adobo seasoning. Place steak on hot, greased grill grates.
  2. Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F (about 6 minutes for medium-rare).
  3. Let rest for 5 minutes. Thinly slice steak.
  4. Divide steak evenly among serving plates. Top with reserved Salsa Criolla


Serving Suggestions: Pair with Arepas, cornmeal patties popular in Colombia and Venezuela, and a healthy Quinoa Salad for a South American Steak Supper.

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