Iron, protein, and vitamins A and C, make this steak the perfect prenatal dinner. Pair it with a folate and calcium-rich spinach salad for the ultimate pregnancy power meal. Bonus: It’s so delicious you won’t even miss your usual glass of Malbec.
START TO FINISH
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
- 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.
- 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.
- Divide steaks evenly among serving plates. Top with reserved Salsa Criolla.