Churrasco con Criolla

Nutrition · per serving

Steps

1. 1

   Take the sirloin steaks out of the fridge so they lose some of their chill while you prepare the salsa. Finely dice the tomato, red bell pepper, and onion, and chop the parsley. Keeping the dice small helps the salsa spoon easily over the meat.

   400 g sirloin steaks, about 2 cm thick120 g tomato, deseeded and finely diced80 g red bell pepper, finely diced80 g white onion, finely diced10 g flat-leaf parsley, finely chopped
2. 2

   Make the salsa criolla: combine the tomato, red bell pepper, onion, and parsley in a bowl. Add the red wine vinegar, olive oil, salt, and black pepper, then toss well. Let it stand for 10 minutes so the onion softens slightly and the flavors meld.

   120 g tomato, deseeded and finely diced80 g red bell pepper, finely diced80 g white onion, finely diced10 g flat-leaf parsley, finely chopped20 ml red wine vinegar20 ml olive oil2 g fine sea salt1 g black pepper
3. 3

   Preheat a grill pan, cast-iron skillet, or barbecue over high heat until very hot. Pat the steaks dry for better browning, then rub with olive oil and season on both sides with salt, black pepper, and oregano.

   400 g sirloin steaks, about 2 cm thick10 ml olive oil4 g fine sea salt1 g black pepper1 g dried oregano
4. 4

   Cook the steaks for 2 to 3 minutes on the first side and 2 to 3 minutes on the second side for medium-rare, adjusting slightly for thickness and your preferred doneness. Avoid moving them too early; they will release more easily once a good crust forms. The center should feel springy and the juices should run lightly pink.

   400 g sirloin steaks, about 2 cm thick
5. 5

   Transfer the steaks to a warm plate and rest for 5 minutes so the juices redistribute. Resting keeps thin sirloin from drying out.

   400 g sirloin steaks, about 2 cm thick
6. 6

   Slice the churrasco against the grain if desired, or serve whole. Spoon the salsa criolla generously over the top and serve immediately.

   400 g sirloin steaks, about 2 cm thick120 g tomato, deseeded and finely diced80 g red bell pepper, finely diced80 g white onion, finely diced10 g flat-leaf parsley, finely chopped20 ml red wine vinegar20 ml olive oil

Origin & History

Churrasco is a beloved style of grilled beef across South America, and in Argentina it reflects the country's deep asado tradition and respect for quality cattle. Salsa criolla is a classic Argentine table condiment made with chopped vegetables, vinegar, and oil, often served alongside grilled meats to add brightness and contrast.