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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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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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