Argentinean Grilled Steak with Salsa Criolla (Bife con Salsa Criolla)

This dish is a smart fit choice because it pairs lean, protein-rich skirt steak with a fresh vegetable salsa and a light, antioxidant-rich herb chimichurri drizzle.

Ingredients

• 1 large, ripe tomato (cored, seeded, and finely chopped, about 1/2 cup) · 29 kcal
• 1/4 small red onion (finely chopped, about 1/4 cup) · 12 kcal
• 2 tablespoons fresh parsley (finely chopped) · 3 kcal
• 2 teaspoons extra virgin olive oil · 86 kcal
• 2 teaspoons red wine vinegar · 2 kcal
• 1/2 teaspoon minced garlic · 2 kcal
• 1/4 teaspoon oregano leaf · 1 kcal
• 1/8 teaspoon low-sodium adobo seasoning
• 1/8 teaspoon crushed red pepper · 1 kcal
• 1 pound skirt steak · 790 kcal
• 1/8 teaspoon low-sodium adobo seasoning
• 1/4 cup fresh flat-leaf parsley (finely chopped, for chimichurri) · 3 kcal
• 1 clove garlic (minced, for chimichurri) · 5 kcal
• 1.5 tablespoons extra virgin olive oil (for chimichurri) · 191 kcal
• 1.5 tablespoons red wine vinegar (for chimichurri) · 4 kcal
• 1/2 teaspoon dried oregano (for chimichurri) · 3 kcal

Method

1. In a small bowl, mix together the chopped tomato, red onion, parsley, olive oil, red wine vinegar, garlic, oregano, low-sodium adobo seasoning, and crushed red pepper. Cover and refrigerate for at least 1 hour to let the flavors meld.

   

2. In another small bowl, whisk together the chimichurri ingredients: parsley, minced garlic, olive oil, red wine vinegar, and dried oregano.

   

3. Preheat your grill to medium-high heat. Season both sides of the skirt steak evenly with the remaining low-sodium adobo seasoning and grill, flipping once, until the internal temperature reaches 145°F (63°C), about 6 minutes.

   

4. Remove the steak from the grill and let it rest for 5 minutes. Thinly slice the steak against the grain, divide onto serving plates, and top with the chilled Salsa Criolla and a drizzle of the fresh chimichurri.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.