NUTRITION
Makes 4 servings. Per Serving:
220
Calories
11g
Fat
5g
Carbs
25g
Protein
INGREDIENTS
For the sauce:
– 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
For the steak:
– 1 pound skirt steak
– 1/8 teaspoon low-sodium adobo seasoning
DIRECTIONS
For the sauce:
1. In a small bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, low-sodium adobo seasoning and crushed red pepper.
2. Cover and refrigerate for at least 1 hour or up until 48 hours.
For the steak:
1. Heat grill to medium-high heat. Sprinkle steak on both sides with low-sodium adobo seasoning. Place steak on hot, greased grill grates.
2. Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F (about 6 minutes for medium-rare).
3. Let rest for 5 minutes. Thinly slice steak.
4. Divide steak evenly among serving plates. Top with reserved Salsa Criolla
