Chimichurri is the star salsa of the Argentine grill, but the lesser known salsa criolla was my favorite when I visited that country. Full of onions, red peppers, and herbs, the mixture is a light but intensely flavorful condiment for grilled steak.
Mark Bittman’s grilled skirt steak gets the Argentinean treatment. The Minimalist serves it with tangy chimichurri sauce made with parsley and garlic.