Simple Argentinian Steaks with Salsa Criolla

Cooking guideline based on 3cm thick steak

  • Rare: 4 minutes on each side
  • Med-rare: 5 minutes on each side (recommended)
  • Medium: 6 minutes on each side
  • Well-done: Not recommended

Substitute skirt steak with ribeye, rump or sirloin steak

  1. Lightly coat the skirt steak with olive oil and season well with salt and freshly ground black pepper.
  2. Grill the steak in a griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above and take the thickness of the steak into account).
  3. In the meantime, make the salsa criolla. Cut the red onion, tomatoes and coriander as instructed above.
  4. Place the onions, tomatoes and coriander in a bowl, drizzle the olive oil and squeeze the lime juice over the top, toss to combine and season to taste with salt and pepper.
  5. Allow the meat to rest for half its cooking time before slicing it into thick slivers. Serve it with the simply delicious salsa criolla and fresh limes.


  • 500g skirt steak
  • Olive oil
  • Limes, for serving

Salsa Criolla:

  • 1 red onion, sliced
  • 4 large tomatoes, cut into wedges
  • 2 sprigs fresh coriander, roughly chopped
  • 1 Tbsp olive oil
  • Juice of 1 lime
  • Salt and freshly ground black pepper
General Info
Prep: 5 min
Cooking: 10 min
Ready In: 15 min
Servings: 2-4 people
Tips & Tricks

For traditionally cooked Argentinian steak, grill the meat over a hot fire ‘asado’ style.