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Argentine Barbecue with Salsa Criolla


One of the most traditional Argentine barbecues is asado de tira, a cut of beef ribs, which 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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  1. 2 medium tomatoes, finely chopped
  2. 1 medium onion, finely chopped
  3. 1 red or yellow bell pepper, finely chopped
  4. 1/2 green bell pepper, finely chopped
  5. 1 garlic clove, minced
  6. 2 tablespoons olive oil
  7. 1/4 cup chopped cilantro
  8. Salt and freshly ground pepper
  9. 4 pounds skirt steak
  1. Light a grill or preheat a grill pan. In a bowl, combine the tomatoes with the onion, bell peppers, garlic, 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 minutes per side, or until lightly charred and medium rare. Transfer the steak to a cutting board to rest for 5 minutes. Thinly slice the steak on the diagonal and pass the salsa separately.

Suggested Pairing

A Cabernet Sauvignon will have tannins that are beefy, just like a good Argentine asado.