Argentinean Grilled Steak with Salsa Criolla

Prep time: 25 minutes

Makes: 4 Servings

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 Columbia and Venezuela, and a healthy Quinoa Salad for a South American Steak Supper.