South American Steak Supper

South American

South American
Steak Supper

Steak Supper

Tonight, try a sampling from South America! Start with a small
portion of Argentinean-style steaks. Pair with Arepas, cornmeal
patties popular in Colombia and Venezuela. Finish with a healthy
quinoa salad, featuring whole grain, organic GOYA® Quinoa –
a small seed from the Andes with big nutritional benefits!

Argentinean Grilled Steak
with Salsa Criolla
For the sauce:
1 large, ripe tomato, cored, seeded
and finely chopped (about ½ cup)
¼ small red onion, finely chopped
(about ¼ cup)
2 tbsp. finely chopped fresh parsley
2 tsp. GOYA Extra Virgin Olive Oil
2 tsp. GOYA Red Wine Vinegar
½ tsp. GOYA Minced Garlic
¼ tsp. GOYA Oregano Leaf
1/8 tsp. GOYA Adobo Light All-Purpose
Seasoning with Pepper
1/8 tsp. crushed red pepper
For the steak:
1 lb. skirt steak
1/8 tsp. GOYA Adobo Light All-Purpose Seasoning with Pepper
1 In small bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic,
oregano, Adobo Light and crushed red pepper; 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 Light.
Place steak on hot, greased grill grates. 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. Thinly slice steak.
3 Divide steak evenly among serving plates. Top with reserved Salsa Criolla.

Quinoa Salad

1 packet GOYA Cubitos Chicken Bouillon
1 cup GOYA Quinoa, rinsed and drained
¼ cup GOYA Lemon Juice
¼ cup GOYA Extra Virgin Olive Oil
½ cup finely sliced scallions
1 large tomato, seeded and finely chopped
(about ½ cup)
2 tbsp. GOYA Sazonador Total
1 GOYA Whole Jalapeño Pepper,
seeded and finely chopped (about 1 tbsp.)
1 tbsp. finely chopped fresh cilantro
1 In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon
to boil. Add quinoa. Simmer, stirring occasionally, until tender, about 10 minutes; strain
and cool completely.
2 In medium bowl, mix together cooled quinoa, lemon juice, olive oil, scallions, tomatoes,
Sazonador Total, jalapeño and cilantro until combined.

Arepas

1½ cups GOYA Masarepa
(pre-cooked white or yellow corn flour)
1½ cups water
2 oz. low fat, low-sodium mozzarella
cheese, grated
2 tbsp. fat-free milk
1/8 tsp. salt
2 tsp. unsalted butter
1 In medium mixing bowl, combine masarepa, water, cheese, milk and salt, mixing
thoroughly. Let mixture stand five minutes.
2 Using wet hands, knead dough until smooth. Divide dough into 18 portions; with wet
hands, roll dough into small balls.
3 Heat butter in large griddle, or non-stick skillet over medium-high heat. Place balls of
dough on hot surface about 3½" apart. Using palm of hand, flatten balls to form disks
3" diameter x ¼" thick. Cook, flipping once, until crisp and golden brown on both
sides, about 7 minutes per batch. Serve warm.