Argentine Spice-Rubbed Flank Steak with Salsa Criolla

Argentine Spice-Rubbed Flank Steak with Salsa Criolla
Photo by Scott Phillips


  • ½ red bell pepper, cored, seeded, and minced (about ½ cup)
  • 1 large ripe tomato, cored, seeded, and fi nely diced (about 1-¼ cup)
  • 1-½ Tbs. plus 2 tsp. kosher salt
  • 1 medium yellow onion, minced (about 1-1/3 cups)
  • 2 tsp. brown sugar
  • 1/3 cup white-wine vinegar
  • 4-½ lb. fl ank steak (about 3 medium steaks), trimmed of excess fat
  • + 5 more ingredients
    • 2 Tbs. chopped fresh thyme
    • 1 Tbs. freshly ground black pepper
    • 1 Tbs. chili powder
    • ½ cup extra-virgin olive oil
    • 3 cloves garlic, minced and mashed to a paste with a pinch of salt

In a small bowl, mix about two-thirds of the garlic paste with 1 Tbs. of the thyme, 2 tsp. of the black pepper, the chili powder, brown sugar, and 1-1/2 Tbs. of the salt. Arrange the steaks on a rimmed baking sheet and pat the spice rub all over them. Cover and let sit for at least 4 hours and up...

View full recipe at Fine Cooking


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