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Argentinean Grilled Steak with Salsa Criolla

Prep Time: 30 minutes or less

For the sauce:

  • 1 large, ripe tomato, cored, seeded and finely chopped (about ½ cup)
  • ¼ small red onion, finely chopped (about ¼ cup)
  • 2 tbsp. finely chopped fresh parsley
  • 2 tsp. Extra Virgin Olive Oil
  • 2 tsp. Red Wine Vinegar
  • ½ tsp. Minced Garlic ¼ tsp. GOYA Oregano Leaf
  • 1/8 tsp. Adobo Light All-Purpose Seasoning with Pepper
  • 1/8 tsp. crushed red pepper

For the steak:

  • 1 lb. skirt steak
  • 1/8 tsp. Adobo Light All-Purpose Seasoning with Pepper


1. In small bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, Adobo Light and crushed red pepper; cover and refrigerate for at least 1 hour, or up to 48 hours.
2. Heat grill to medium-high heat. Sprinkle steak on both sides with Adobo Light. Place steak on hot, greased grill grates. 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.
3. Divide steak evenly among serving plates. Top with reserved Salsa Criolla.

Nutritional Information:

Serving Size: ¼ cup Salsa Criolla & about 4 oz. steak
220 Calories
12g Fat (4g Saturated, 0g Trans);
75mg Cholesterol;
3g Carbohydrate;
1g Sugar;
24g Protein;
1g Fiber;
135mg Sodium

Editor’s Note: This recipe was originally posted by Goya Foods and is reposted with the permission of the U.S. Dept. of Agriculture. For additional healthy recipes and cooking tips visit: choosemyplate.gov

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