If there’s one thing Argentines know about, it’s steak. This take on a traditional South American recipe features blackened filets topped with Argentina’s version of pico de gallo.
- Serves 2
- Active time: 20 minutes
- Total time: 30 minutes
For the filets:
- 2 MOINK tenderloin filets
- 2 Tbsp. Dijon mustard
- ½ tsp. garlic powder
- ½ tsp. paprika
- ¼ tsp. chili powder
- Salt and freshly ground pepper
- Lime wedges
For the Argentinian Salsa Criolla:
- ½ cup finely chopped red bell pepper
- ½ cup finely chopped white onion
- 2 small tomatoes, finely chopped (½ cup)
- 2 cloves garlic, minced
- 2 Tbsp. vegetable oil
- 1 Tbsp. red wine vinegar
- 1 Tbsp. chopped fresh oregano
- 1 Tbsp. chopped fresh parsley
- ¼ tsp. crushed red pepper
- Salt to taste
- Preheat the grill to medium-high heat. Brush the filets on both sides with the mustard. Sprinkle both sides evenly with garlic powder, paprika, chili powder, and salt and pepper. Grill the steaks 3 to 4 minutes on each side or to desired doneness. Remove the grill and let rest at least 10 minutes.
- While the steaks rest, make the Salsa Criolla. Stir together all the ingredients in a medium bowl. Top each steak with desired amount of salsa, and serve with lime wedges.
You’ll likely have some of the salsa leftover, but we’re sure you won’t mind. It’s great as a topper for other proteins, to garnish a taco, or to serve with tortilla chips.
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