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.
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Have made this a half-dozen times, it's always good but I've learned that we enjoy it most when I purchase a choice steak at our upscale meat counter and have them run it through "the tenderizer," and hold way back on the liquids in the salsa so it's not too thin. I didn't have fresh thyme on hand so used dried thyme instead and added finely chopped parsely - delicious! Was pleasantly surprised that a seasoned flank was still wonderful after forgetting it in the freezer for 6 months. Mashed potatoes and sauteed greens or a salad are favorite, easy accompaniments.
I've made this maybe a dozen times and it's always a winner. I can eat the salsa on anything.
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