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Barbecue with Salsa Criolla

Barbecue with Salsa Criolla.

Serving: 8

Ingredients:
2 med tomatoes finely chopped
1 med onion finely chopped
1 x red or yellow bell pepper finely chopped
1/2 x green bell pepper finely chopped
1 x garlic clove minced
2 tbl olive oil
1/4 cup chopped cilantro
Salt and freshly ground pepper
4 lb skirt steak

Directions:
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.

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.

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 firs

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.

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