Argentine Flank Steak with Salsa Criolla

To kick off the long weekend we had a great dinner with Ben’s parents who made the trip up from Austin to visit.  I’ve had this recipe from Fine Cooking printed out and in my wonderfully organized recipe binder for a while now with every intention of making it, but just never got around to it.  So, I pulled this out with high hopes that it would be a winner.  Here is the link to the original recipe.

It turned out to be a great meal that we all really enjoyed.  All the preparation can be done 24 hours in advance, so that made this meal an even better choice for company.  I rubbed the meat down and made the salsa about 7 hours before dinner, which was plenty of time for the flavors to infuse the meat and for the salsa to get really yummy.

The steak alone has a bit of kick.  The cool, vinegary, slightly sweet salsa is a great complement to the spice.  I served this with a green salad, simple scalloped potatoes, and baguette.  The recipe recommends using any leftover steak and salsa mixed in with scrambled eggs and cheese.  I wish we’d had more leftovers!

Here are the very few changes I made to the recipe.

I used one 2-pound steak since there were only four of us.  However, I made the same amount of rub, so that makes me think that if you plan to make 4 pounds of steak you may want to consider doubling the rub ingredients.

The 1/2 cup of olive oil in the salsa just seemed like too much to me, so I reduced it to 1/4 cup and added just a slight drizzle more.  Mix up the salsa and use your own judgement and preferences as you do so.  Add a small amount to start, then add more if you need it.