Chimichurri is the star salsa of the Argentine grill, but the lesser known salsa criolla was my favorite when I visited that country. Full of onions, red peppers, and herbs, the mixture is a light but intensely flavorful condiment for grilled steak.
The supple, fruity flavors of Black Box Merlot, from California, pair well with the steak, and the 3-liter box is perfect for serving a crowd.
Use any leftover steak and salsa criolla together in Steak & Eggs Rancheros.
I made this for a family reunion several years ago and it was really good. Everyone loved it! It's great for those of us on low carb diets.
Really love this dish. After making it several times, everybody thought it was better using a skirt steak and I cut the amount of vinegar in half. Won the family cook-off with it!
I've made this steak numerous times since it first appeared in one of FC's pull-out recipes. This recipe never fails to please. Although it takes a bit of time to make, we love the salsa; it's great on chicken and fish, too. It had always bothered me that half the rub remained in the marinating dish so, the last time I made it, I added some olive oil to the rub to help it adhere to the steak. It worked like a charm; the steak was even tastier and the oil helped to keep it moist, too.
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?