When grilling meat in Argentina, the only seasoning used at the time of cooking is coarse salt.  We typically vary a little and like to create a salt bath for the meat that we use to baste while we are grilling.  For extra flavor we pair our Argentine style grill with a couple of condiments – your typical Chimmichurri and this recipe Salsa Criolla.

Salsa Criolla, a fresh and flavorful sauce made up of raw vegetables, oil, and vinegar.  It pairs wonderfully with saltiness and smokiness of the grilled meat.  The salsa brings great acid and brightness to your dishes.  What follows below is what has become our favorite version of salsa criolla.

What you’ll need:

• 1 White Onion; finely chopped.
• 2 Red Bell Peppers; finely chopped.
• 1 Ripe Tomato; seeded and finely chopped.
• 2 cloves of garlic; finely minced.
• 1 Tablespoon fresh Italian parsley; finely chopped.
• 1/3 cup good Olive Oil.
• 1/4 cup white wine vinegar.
• Salt and fresh ground pepper to taste.

Mix all chopped ingredients together, and let site for a few minutes before stirring in the olive oil and vinegar .  The sauce can be served immediately but if you leave it for a few hours the flavor will build on itself.  One word of warning, if you are using this with an Argentine style steak basted with a lot of salt you will not want to over-salt this sauce.  Give this a shot the next time you grill up a flank or skirt steak.