MyPlate Argentinian Grilled Steaks with Salsa Criolla

MyPlate Argentinian Grilled Steaks with Salsa Criolla
MyPlate Argentinian Grilled Steaks with Salsa Criolla

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  • About this Recipe
La Cocina Goya

A Fresh Sauce for Grilled Meats

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.

  • Ingredients
  • Directions

For the Sauce:


large, ripe tomato, cored, seeded and finely chopped (about ½ cup)


small red onion, finely chopped (about ¼ cup)

2 tbsp.

finely chopped fresh parsley


crushed red pepper

For the Steak:

1 lb.

skirt steak 


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Step 1

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. 


Step 2

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.

Step 3

Divide steaks evenly among serving plates. Top with reserved Salsa Criolla.

Tip by La Cocina Goya

Think small when it comes to meat portions.

Get the flavor you crave but in a smaller portion. Make or order a smaller burger or a “petite” size steak.

New from Goya

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