Steak with Salsa Criolla

Prep time: 45 minutes | Cooking time: 20 minutes | Servings: 4

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

Live Well Tips

  • Asado, or beef barbecue, is Argentina’s national dish and is influenced by Spanish and Mediterranean immigrants.
  • Tomatoes are a great source of vitamins A, E and C.

Directions

Wash hands well with soap and water.

For the sauce:

  1. 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 40 minutes or up until 48 hours.

For the steak:

  1. Heat grill to medium-high heat. Sprinkle steak on both sides with low-sodium adobo seasoning. Place steak on hot, greased grill grates.
  2. Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F (about 6 minutes for medium-rare).
  3. Let rest for 5 minutes. Thinly slice steak.
  4. Divide steak evenly among serving plates. Top with reserved Salsa Criolla

Nutrition Facts

Serving size 1/4 of recipe: Calories–220; Protein–25g; Carbohydrate–5g; Total Fat–11g; Saturated Fat–4g; Cholesterol–70mg; Fiber–1g; Sodium–80mg; Vitamin C–9mg; Vitamin A–30mcg; Iron–2mg; Calcium–29mg

Adapted from The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking