This delicious Argentinian-style grilled steak from Goya Foods is taken to the next level with a sensational salsa criolla. The fresh salsa is fantastic spooned over grilled steak—the gentle heat makes the garlic and herbs incredibly aromatic.
Ingredients
Salsa Criolla
- 2 medium tomatoes (about ½ pound) cored, seeded, and finely chopped (about ¾ cup)
- ½ small red onion finely chopped (about ½ cup)
- ¼ cup finely chopped fresh parsley
- 2 Tablespoons GOYA Extra Virgin Olive Oil
- 2 Tablespoons GOYA Red Wine Vinegar
- 1 teaspoon minced garlic
- ½ teaspoon GOYA Dried Oregano
- ¼ teaspoon GOYA Adobo All-Purpose Seasoning with Pepper
- ¼ teaspoon crushed red pepper flakes
Skirt Steak
- GOYA Canola Oil for brushing
- 1 pound skirt steak cut into four 4-ounce portions
- GOYA Adobo All-Purpose Seasoning with Pepper
Instructions
Make the Salsa
- In a small bowl, combine all of the ingredients. Cover and refrigerate for at least 1 hour, or up to 48 hours. Bring to room temperature before serving.
Grill the Steaks
- Heat grill to medium-high and oil the grate. Season the steak on both sides with Adobo. Grill, flipping once, until the steaks are nicely charred on both sides and medium-rare within, about 6 minutes. Let rest for 5 minutes.
- To serve, thinly slice the steaks and arrange on a platter or four plates. Top with the Salsa Criolla and enjoy!
Notes
You can find Goya Foods products at most major grocery stores, but if your local grocer doesn’t carry these products, you can request them!
Recipe and photos courtesy of Goya Foods.
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