Argentinean Grilled Steak with Salsa Criolla

1 large
ripe tomato (cored
seeded
and finely chopped
about 1/2 cup)
1/4 small red onion (finely chopped
about 1/4 cup)
2 tablespoons fresh parsley (finely chopped)
2 teaspoons extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon minced garlic
1/4 teaspoon oregano leaf
1/8 teaspoon low-sodium adobo seasoning
1/8 teaspoon crushed red pepper
1 pound skirt steak
1/8 teaspoon low-sodium adobo seasoning

In a small bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, low-sodium adobo seasoning and crushed red pepper.
Cover and refrigerate for at least 1 hour or up until 48 hours.
Heat grill to medium-high heat. Sprinkle steak on both sides with low-sodium adobo seasoning. Place steak on hot, greased grill grates.
Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F (about 6 minutes for medium-rare).
Let rest for 5 minutes. Thinly slice steak.
Divide steak evenly among serving plates. Top with reserved Salsa Criolla.

The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica
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