The flames and smoke from your grill add that unmistaken rich, slightly charred flavor to your favorite meats. Steak, a perennial favorite , provides the centerpiece for two succulent and dramatic preparations below.
Argentinean Grilled Steaks with Salsa Criolla
A Fresh Sauce for Grilled Meats
Salsa Criolla, or Creole Sauce, is a traditional Argentinean sauce used to adorn grilled meats. This simple recipe of tomatoes, onions and parsley, perked up with tangy red wine vinegar is a quick and fresh way to experience Argentinean grilled meats (asados) at its best.
Serves 4
Prep time: 15 min.
Total time: 25 min.
Ingredients:
For the Sauce:
2 medium tomatoes (about ½ lb.) cored, seeded and finely chopped (about ¾ cup)
½ small red onion, finely chopped (about ½ cup)
¼ cup finely chopped fresh parsley
2 tbsp. GOYA® Extra Virgin Olive Oil
2 tbsp. GOYA® Red Wine Vinegar
1 tsp. GOYA® Minced Garlic
½ tsp. GOYA® Oregano Leaf
¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
¼ tsp. dried pepper flakes (optional)
For the Steak:
1 skirt steak (about 1 lb.), cut into 4 equal pieces
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
Directions:
- In small bowl, mix together tomatoes, onions, parsley, olive oil, vinegar, garlic, oregano, Adobo and pepper flakes; cover and refrigerate for at least 1 hour, or up to 48 hours.
- Heat grill to medium-high heat. Sprinkle steak on both sides with Adobo. Cook, flipping once, until steak is well browned on both sides and cooked to desired temperature (about 6 minutes for medium-rare). Let rest for 5 minutes.
- Divide steaks evenly among serving plates. Top with reserved Salsa Cruda.
- In small bowl, mix together tomatoes, onions, parsley, olive oil, vinegar, garlic, oregano, Adobo and pepper flakes; cover and refrigerate for at least 1 hour, or up to 48 hours.
- Heat grill to medium-high heat. Sprinkle steak on both sides with Adobo. Cook, flipping once, until steak is well browned on both sides and cooked to desired temperature (about 6 minutes for medium-rare). Let rest for 5 minutes.
- Divide steaks evenly among serving plates. Top with reserved Salsa Criolla.
Sizzling Steak Fajitas
Tex-Mex Perfection for Everyone.
Fajitas are fun for everyone. Enjoy this Tex-Mex recipe at home—throw a fajita party where your friends and family build their own Fajitas and make memories that last.
Our Fajitas recipe relies on GOYA® Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas for a pocket everyone can pick up.
How Fajitas Became a Favorite
Fajitas are a combination of Mexican and American cuisine from the skillets of cowboys and vaqueros.
In the 1930s, ranch owners along the Texas-Mexico border paid their ranch hands in part with skirt steak. The rancheros grilled the steak with sizzling, local vegetables to make the first fajitas.
Fajitas remained a regional secret until 1969 when a Texas meat vendor opened a roadside fajita stand. Soon, fajitas were in Mexican restaurants throughout the Rio Grande Valley—now, restaurants across the U.S. serve them to millions of people.
Our GOYA® Fajitas use zesty vegetables and flavorful skirt steak to recall the adventurousness that inspired the original dish. Try them at home today!
Serves 6
Prep time: 10 min.
Total time: 30 min., plus marinating time
Ingredients:
3 lbs. flank or skirt steak, cut against the grain into ½”-thick strips
1½ cups GOYA® Mojo Criollo
1 tsp. GOYA® Adobo with Pepper, plus more to taste
2 tbsp. GOYA® Extra Virgin Olive Oil
1 large yellow onion, cut into ¼”-thick strips
2 red, green and/or yellow bell pepper, cut into ¼”-thick strips
1 tsp. GOYA® Sazonador Total
1 pkg. (18 oz.) GOYA® Flour Tortillas, warmed
For the garnish:
1 container (12 oz.) GOYA® Guacamole, thawed
1 jar (17.6 oz.) GOYA® Pico de Gallo
1 cup sour cream
1 jar (8 oz.) GOYA® Salsita (preferred flavor)
Directions:
- In medium container with lid, or in large ziptop bag, combine steak slices, mojo and 1 tsp. adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
- Heat 1 tbsp. oil in large skillet over high heat. Add onions, cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with Sazonador Total and adobo; transfer to large serving platter. Cover vegetables to keep warm.
- Heat remaining oil in skillet over high heat. Add beef, cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
- To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.
Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.
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