For Salsa Criolla:
2 medium tomatoes (about ½ lb) cored, seeded and finely chopped (about ¾ cup)
½ small red onion, finely chopped (about ½ cup)
¼ cup finely chopped fresh parsley
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp minced garlic
½ tsp oregano leaf
¼ tsp GOYA® Adobo All-Purpose Seasoning with Pepper
¼ tsp dried pepper flakes (optional)
For the Steak:
1 skirt steak (about 1 lb), cut into 4 equal pieces
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1. In small bowl, mix together tomatoes, onions, parsley, olive oil, vinegar, garlic, oregano, Adobo and pepper flakes; cover and refrigerate for at least 1 hour, or up to 48 hours.
2. Heat grill to medium-high heat. Sprinkle steak on both sides with Adobo. Cook, flipping once, until steak is well browned on both sides and cooked to desired temperature (about 6 minutes for medium-rare). Let rest for 5 minutes.
3. Divide steaks evenly among serving plates. Top with reserved Salsa Criolla.