argentinianbeefpaleogrilledsirloinquick dinnersalsa criolla

Churrasco con Criolla

Name: Churrasco con Criolla
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Argentinian
Ingredients: 400 g sirloin steaks, about 2 cm thick; 10 ml olive oil; 4 g fine sea salt; 1 g black pepper; 1 g dried oregano; 120 g tomato, deseeded and finely diced; 80 g red bell pepper, finely diced; 80 g white onion, finely diced; 10 g flat-leaf parsley, finely chopped; 20 ml red wine vinegar; 20 ml olive oil; 2 g fine sea salt; 1 g black pepper

This dish features thin, juicy sirloin grilled over high heat until deeply browned, then topped with a fresh, tangy salsa criolla. The contrast of rich beef with crisp onion, sweet pepper, tomato, and vinegar makes it simple, vibrant, and intensely satisfying.

30 min

2 servings

405 kcal

Argentinian

Ingredients

Para el churrasco

400 gsirloin steaks, about 2 cm thick
10 mlolive oil
4 gfine sea salt
1 gblack pepper
1 gdried oregano

Para la salsa criolla

120 gtomato, deseeded and finely diced
80 gred bell pepper, finely diced
80 gwhite onion, finely diced
10 gflat-leaf parsley, finely chopped
20 mlred wine vinegar
20 mlolive oil
2 gfine sea salt
1 gblack pepper

Instructions

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.
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.
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.
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.
5
Transfer the steaks to a warm plate and rest for 5 minutes so the juices redistribute. Resting keeps thin sirloin from drying out.
6
Slice the churrasco against the grain if desired, or serve whole. Spoon the salsa criolla generously over the top and serve immediately.

Nutrition per serving

405 kcal

Calories

41g

Protein

Carbs

23g

Fat

Fiber

Notes

•For the best sear, do not overcrowd the pan; cook in batches only if necessary.
•If using an outdoor grill, grill over direct high heat and oil the grates lightly to reduce sticking.
•Deseeding the tomato keeps the salsa criolla fresh and spoonable rather than watery.
•This pairs well with grilled sweet potato or a simple green salad if you want a fuller meal.

Background

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.

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