Thursday, July 8, 2010

Tonight: Argentina

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We made spice rubbed flank steak with salsa criolla.

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We first made a dry rub with garlic paste, thyme, black pepper, chili powder, brown sugar and salt. We rubbed the steaks, covered and refrigerated overnight.

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Also the night before, we made the criolla. we combined onion, tomato, red pepper, olive oil, vinegar, water, garlic paste, thyme, salt and black pepper, mixed well and chilled overnight.

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Today, I grilled the steaks over lump charcoal, cut and served.

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With wine:

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Finished product:

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Results: We eat flank steak about once a month, and this is the best flank steak I've ever made. I like the criolla even more than the chimichurri. The wine paired very nicely as well. I'll be making this one again.

1 comment:

  1. I love your recipe for criollo. I use it often but is premade, as I have just learned about it at the MexiMart. Will be adding this to my brainabase. :)

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