Salsa Criolla, or Creole Sauce, is a traditional Argentinean sauce used to adorn grilled meats. This simple recipe of tomatoes, onions and parsley, perked up with tangy red wine vinegar is a quick and fresh way to experience Argentinean grilled meats (asados) at its best.

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Prep Time: 15 minutes
Total Time: 25 minutes

For the Sauce:
2 medium tomatoes (about ½ lb.) cored, seeded and finely chopped (about ¾ cup)
½ small red onion, finely chopped (about ½ cup)
¼ cup finely chopped fresh parsley
2 tbsp. GOYA® Extra Virgin Olive Oil
2 tbsp. GOYA® Red Wine Vinegar
1 tsp. GOYA® Minced Garlic
½ tsp. GOYA® Oregano Leaf
¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
¼ tsp. dried pepper flakes (optional) 

For the Steak:
1 skirt steak (about 1 lb.), cut into 4 equal pieces
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste 


  1. In small bowl, mix together tomatoes, onions, parsley, olive oil, vinegar, garlic, oregano, Adono and pepper flakes; 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. 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.
  3. Divide steaks evenly among serving plates. Top with reserved Salsa Cruda.

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