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Add a photoServings: 8
Ingredients
- 2 med tomatoes finely minced
- 1 med onion finely minced
- 1 x red or possibly yellow bell pepper finely minced
- 1/2 x green bell pepper finely minced
- 1 x garlic clove chopped
- 2 Tbsp. extra virgin olive oil
- 1/4 c. minced cilantro Salt and freshly grnd pepper
- 4 lb skirt steak
Directions
- 1. Light a grill or possibly preheat a grill pan. In a bowl, combine the tomatoes with the onion, bell peppers, garlic, extra virgin olive oil and cilantro. Season with salt and pepper.
- 2. Season the skirt steak with salt and pepper. Grill over moderately high heat for about 3 min per side, or possibly till lightly charred and medium rare. Transfer the steak to a cutting board to rest for 5 min. Thinly slice the steak on the diagonal and pass the salsa separately.
- 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.
- NOTES : One of the most traditional Argentine barbecues is asado de tira, a cut of beef ribs, that is served with a tomato salsa. To approximate the tender Argentine cut, use skirt steak. If you cook the meat in a grill pan, lightly oil the pan first.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 8 servings | |
| Calories 544 | |
| Calories from Fat 277 | 51% |
| Total Fat 30.82g | 39% |
| Saturated Fat 11.08g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 173mg | 7% |
| Potassium 778mg | 22% |
| Total Carbs 3.38g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.92g | 1% |
| Protein 59.84g | 96% |
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