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Salsa Criolla, or Creole Sauce, is a traditional Argentinian 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 Argentinian grilled meats (asados) at its best.
For the Sauce:
medium tomatoes (about ½ lb.) cored, seeded and finely chopped (about ¾ cup)
small red onion, finely chopped (about ½ cup)
cup finely chopped fresh parsley
GOYA® Red Wine Vinegar
GOYA® Minced Garlic
GOYA® Oregano Leaf
dried pepper flakes (optional)
For the Steak:
skirt steak (about 1 lb.), cut into 4 equal pieces
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.
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.
Divide steaks evenly among serving plates. Top with reserved 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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