Argentine Barbecue with Salsa Criolla

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  1. Light a grill or preheat a grill pan. In a bowl, combine the tomatoes with the Onion, bell peppers, garlic, olive oil and cilantro. Season with salt and pepper.
  2. Season the skirt Steak with salt and pepper. Grill over moderately high heat for about 3 minutes per side, or until lightly charred and medium rare. Transfer the Steak to a cutting board to rest for 5 minutes. Thinly slice the Steak on the diagonal and pass the salsa separately.
  3. WINE RECOMMENDATION: The 1996 Catena Cabernet Sauvignon Agrelo Vineyards has the vibrant fruit of a New World Cabernet, but the structure and ageability of a Bordeaux. The tannins in this wine are beefy, just like a good Argentine asado.