Argentinean Grilled Steak with Salsa Criolla

Ingredients

• For the sauce:
• 1 large, ripe tomato — cored, seeded, and finely chopped, about 1/2 cup
• 1/4 small red onion — finely chopped, about 1/4 cup
• 2 tablespoons fresh parsley — finely chopped
• 2 teaspoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1/2 teaspoon minced garlic
• 1/4 teaspoon oregano leaf
• 1/8 teaspoon low-sodium adobo seasoning
• 1/8 teaspoon crushed red pepper
• For the steak:
• 1 pound skirt steak
• 1/8 teaspoon low-sodium adobo seasoning

Method

1. For the sauce: In a small bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, low-sodium adobo seasoning and crushed red pepper.
2. Cover and refrigerate for at least 1 hour or up until 48 hours.
3. For the steak: Heat grill to medium-high heat.
4. Sprinkle steak on both sides with low-sodium adobo seasoning.
5. Place steak on hot, greased grill grates.
6. Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F (about 6 minutes for medium-rare).
7. Let rest for 5 minutes.
8. Thinly slice steak.
9. Divide steak evenly among serving plates.
10. Top with reserved Salsa Criolla.