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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:
large, ripe tomato, cored, seeded and finely chopped (about ½ cup)
small red onion, finely chopped (about ¼ cup)
finely chopped fresh parsley
GOYA® Red Wine Vinegar
GOYA® Minced Garlic
GOYA® Oregano Leaf
crushed red pepper
For the Steak:
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 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.
Divide steaks evenly among serving plates. Top with reserved Salsa Criolla.
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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