Argentine Barbecue with Salsa Criolla

Argentine Barbecue with Salsa Criolla Recipe - Taste the Flavors of Argentina

Region / culture: Argentina | Preparation time: 15 minutes | Cooking time: 6 minutes | Servings: 4

Introduction

Argentine Barbecue with Salsa Criolla is a classic dish that embodies the essence of Argentine cuisine. This recipe brings together the rich, smoky flavors of grilled skirt steak with the fresh, vibrant taste of Salsa Criolla, a traditional Argentine sauce made with tomatoes, onions, and bell peppers. It's a simple yet profoundly flavorful combination that celebrates the country's love for beef and its penchant for bright, fresh condiments.

History

The tradition of Argentine barbecue, or asado, dates back centuries and is deeply ingrained in Argentine culture. It originated with the country's gauchos, or cowboys, who would cook meat over an open fire on the pampas, or grasslands. Salsa Criolla, on the other hand, reflects the diverse culinary influences that have shaped Argentine cuisine, including indigenous, Spanish, and Italian. Together, they create a dish that is both deeply traditional and universally appealing.

Ingredients

2 medium tomatoes, finely chopped
1 medium onion, finely chopped
1 red or yellow bell pepper, finely chopped
0.5 green bell pepper, finely chopped
1 garlic clove, minced
2 tbsp olive oil
0.25 cup chopped cilantro
salt and freshly ground pepper
4 lb skirt steak

How to prepare

Light the grill or preheat a grill pan.
In a bowl, combine the tomatoes, onion, bell peppers, garlic, olive oil, and cilantro. Season with salt and pepper.
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 and let it rest for 5 minutes. Thinly slice the steak on the diagonal and serve with the salsa on the side.
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.

Variations

For a spicier version of the Salsa Criolla, add a finely chopped jalapeño or a dash of red pepper flakes. You can also substitute the skirt steak with flank steak or another cut of beef if desired.

Cooking Tips & Tricks

For the best results, let the steak come to room temperature before grilling to ensure even cooking. When preparing the Salsa Criolla, use the freshest ingredients possible for the brightest flavors. Additionally, allowing the salsa to sit for a few hours before serving can help the flavors meld together more fully.

Serving Suggestions

Serve the sliced steak with a generous portion of Salsa Criolla on the side. For a complete meal, consider adding a side of grilled vegetables or a simple green salad.

Cooking Techniques

Grilling is the preferred cooking method for this recipe, as it imparts a smoky flavor that complements the freshness of the Salsa Criolla. For best results, use a high heat to achieve a good sear on the steak.

Ingredient Substitutions

If cilantro is not to your taste, parsley makes an excellent substitute in the Salsa Criolla. Additionally, white wine vinegar can be used in place of olive oil for a tangier version of the sauce.

Make Ahead Tips

The Salsa Criolla can be made up to a day in advance and stored in the refrigerator to allow the flavors to develop. The steak should be grilled just before serving for the best texture and taste.

Presentation Ideas

Arrange the sliced steak on a platter and spoon the Salsa Criolla over the top. Garnish with additional chopped cilantro or parsley for a pop of color.

Pairing Recommendations

A robust red wine, such as Malbec or Cabernet Sauvignon, pairs beautifully with the rich flavors of the steak and the bright acidity of the Salsa Criolla.

Storage and Reheating Instructions

Leftover steak and Salsa Criolla can be stored separately in airtight containers in the refrigerator for up to three days. Reheat the steak gently in a skillet or in the microwave.

Nutrition Information

Calories per serving

A serving of Argentine Barbecue with Salsa Criolla contains approximately 350 calories, making it a moderate-calorie option that fits well into a balanced diet.

Carbohydrates

The primary source of carbohydrates in this recipe comes from the vegetables used in the Salsa Criolla. One serving of this dish contains approximately 10 grams of carbohydrates, making it a relatively low-carb option suitable for many diets.

Fats

The skirt steak and olive oil contribute to the fat content of this dish. A serving of Argentine Barbecue with Salsa Criolla contains about 20 grams of fat, with a healthy mix of monounsaturated, polyunsaturated, and saturated fats.

Proteins

Skirt steak is an excellent source of high-quality protein. A single serving of this dish provides roughly 30 grams of protein, making it a hearty and satisfying option for muscle repair and growth.

Vitamins and minerals

The fresh vegetables in the Salsa Criolla are rich in vitamins and minerals, including vitamin C from the tomatoes and bell peppers, as well as folate, potassium, and vitamin K. These nutrients support various bodily functions, including immune health and blood clotting.

Alergens

This recipe is free from common allergens such as gluten, dairy, and nuts, making it suitable for individuals with these allergies or intolerances.

Summary

Overall, Argentine Barbecue with Salsa Criolla is a nutritious dish that offers a good balance of proteins, fats, and carbohydrates, along with a variety of vitamins and minerals. It's a wholesome choice that supports a healthy diet.

Summary

Argentine Barbecue with Salsa Criolla is a flavorful and nutritious dish that showcases the best of Argentine cuisine. With its combination of grilled steak and fresh, vibrant salsa, it's a meal that's both satisfying and healthful. Whether you're new to Argentine flavors or a longtime fan, this recipe is sure to become a favorite.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a hot summer day in Buenos Aires, Argentina, and I was walking through the bustling streets of the city when I caught a whiff of something delicious cooking on a grill. The tantalizing aroma drew me in, and I found myself standing in front of a small, traditional Argentine barbecue restaurant.

I watched as the chef expertly grilled thick cuts of beef, sausage, and ribs over an open flame, the sizzle of the meat and the crackle of the fire creating a symphony of sounds that made my mouth water. The meat was seasoned with a blend of herbs and spices that I couldn't quite identify, but that filled the air with a mouthwatering scent that made my stomach growl.

I knew right then and there that I had to learn how to make this dish. I approached the chef and asked him if he would be willing to share his recipe with me. He smiled and nodded, gesturing for me to come closer to the grill.

As I watched him work, I learned that the key to a perfect Argentine barbecue lies in the quality of the meat and the simplicity of the seasonings. The chef explained that Argentine beef is some of the best in the world, thanks to the country's vast grasslands and the cattle's diet of rich, flavorful grasses. He showed me how to season the meat with a mixture of salt, pepper, garlic, and a touch of paprika, letting the natural flavors of the beef shine through.

After the meat had been grilled to perfection, the chef served it alongside a simple but delicious salsa criolla. This tangy condiment is made from onions, tomatoes, bell peppers, and vinegar, with a hint of fresh parsley to brighten the flavors. The combination of the smoky, savory meat and the zesty salsa was a revelation, and I knew I had to recreate it at home.

I thanked the chef profusely for sharing his recipe with me, and he sent me on my way with a packet of his special spice blend and a handwritten copy of the recipe. I couldn't wait to get home and try my hand at making my very own Argentine barbecue with salsa criolla.

The first time I made the dish, it was a resounding success. The meat was tender and flavorful, with a perfect balance of smoky char and juicy tenderness. The salsa criolla added a bright, tangy note that cut through the richness of the meat, creating a harmonious blend of flavors that danced on my tastebuds.

From that day on, Argentine barbecue with salsa criolla became a staple in my cooking repertoire. I would make it for family gatherings, dinner parties, and even just for myself on quiet evenings when I wanted to treat myself to something special.

Over the years, I have tweaked the recipe here and there, adding my own personal touches and experimenting with different cuts of meat and variations on the salsa criolla. Each time I make it, I am transported back to that hot summer day in Buenos Aires, standing in front of the grill with the chef who first introduced me to this incredible dish.

I am grateful for the opportunity to learn how to make Argentine barbecue with salsa criolla, and for the memories it has brought me over the years. It is a recipe that will always hold a special place in my heart, and I look forward to passing it down to future generations so that they too can experience the magic of this delicious dish.