Argentine Barbecue With Salsa Criolla Recipe

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   Light a grill or possibly preheat a grill pan.

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   In a bowl, combine the tomatoes with the onion, bell peppers, garlic, extra virgin olive oil and cilantro.

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   Season with salt and pepper.

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   Season the skirt steak with salt and pepper.

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   Grill over moderately high heat for about 3 min per side, or possibly till lightly charred and medium rare.

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   Transfer the steak to a cutting board to rest for 5 min.

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   Thinly slice the steak on the diagonal and pass the salsa separately.

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    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.

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    The tannins in this wine are beefy, just like a good Argentine asado.

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    NOTES : One of the most traditional Argentine barbecues is asado de tira, a cut of beef ribs, that is served with a tomato salsa.

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    To approximate the tender Argentine cut, use skirt steak.

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    If you cook the meat in a grill pan, lightly oil the pan first.

* Per serving · 4 servings · Values may vary.

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