Argentinian Salsa Criolla with Grilled Beef
Classic Argentinian Flavors
A vibrant dish combining juicy grilled beef with a fresh and colorful salsa criolla.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Beef Marinade
For the Salsa Criolla
For the Garnishes
Preparation
Marinating the Beef
Combine ingredients
Combine minced garlic, olive oil, red wine vinegar, oregano, salt, and pepper in a bowl.
Marinate the steak
Place the flank steak in a sealable bag or dish and pour the marinade over the steak.
Refrigerate
Marinate in the refrigerator for at least 1 hour, or overnight for more flavor.
Do not over-marinate the beef, as it can become too tender and lose structure.
Preparing the Salsa Criolla
Mix vegetables
In a large bowl, combine diced tomatoes, sliced onion, and diced bell pepper.
Add dressing
Drizzle with olive oil and red wine vinegar.
Season and toss
Season with salt, pepper, and chopped parsley. Toss gently to combine.
For a spicier kick, add a finely chopped jalapeno to the salsa.
Cooking Process
Grill the beef
Preheat the grill to medium-high heat, remove the steak from the marinade, and grill to the desired doneness.
Rest the steak
Let the steak rest for at least 10 minutes before slicing.
Final salsa toss
Just before serving, give the salsa a final toss to ensure flavors are well combined.
Plating & Serving
Argentinian Salsa Criolla with Grilled Beef
Argentinian Salsa Criolla with Grilled Beef
Plating & Serving
Slice the steak thinly against the grain, arrange on a platter, and spoon salsa criolla over the top. Serve with lime wedges and parsley sprigs.