Argentine Barbecue With Salsa Criolla Recipe

• 2 med tomatoes finely minced
• 1 med onion finely minced
• 1 x red or possibly yellow bell pepper finely minced
• 1/2 x green bell pepper finely minced
• 1 x garlic clove chopped
• 2 Tbsp. extra virgin olive oil
• 1/4 c. minced cilantro Salt and freshly grnd pepper
• 4 lb skirt steak

1. 1.
2. Light a grill or possibly preheat a grill pan.
3. In a bowl, combine the tomatoes with the onion, bell peppers, garlic, extra virgin olive oil and cilantro.
4. Season with salt and pepper.
5. 2.
6. Season the skirt steak with salt and pepper.
7. Grill over moderately high heat for about 3 min per side, or possibly till lightly charred and medium rare.
8. Transfer the steak to a cutting board to rest for 5 min.
9. Thinly slice the steak on the diagonal and pass the salsa separately.
10. 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.
11. The tannins in this wine are beefy, just like a good Argentine asado.
12. NOTES : One of the most traditional Argentine barbecues is asado de tira, a cut of beef ribs, that is served with a tomato salsa.
13. To approximate the tender Argentine cut, use skirt steak.
14. If you cook the meat in a grill pan, lightly oil the pan first.

tomatoes, onion, red, green bell pepper, garlic, extra virgin olive oil, cilantro salt, skirt steak

Taken from cookeatshare.com/recipes/argentine-barbecue-with-salsa-criolla-69329 (may not work)