Father’s Day Grilling With a South American Flavor

Related topics: Eating Right

Will Dad be firing up the grill for a traditional Father's Day party? Get out of the burger rut and get healthy with these two Latin-style recipes.

Three generations of men grilling

Argentinian Grilled Steak With Salsa Criolla

Makes 4 servings


For the sauce

  • 1 large, ripe tomato (cored, seeded, and finely chopped, about 1/2 cup)
  • 1/4 small red onion (finely chopped, about 1/4 cup)
  • 2 tablespoons fresh parsley (finely chopped)
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon oregano leaf
  • 1/8 teaspoon low-sodium adobo seasoning
  • 1/8 teaspoon crushed red pepper

For the steak

  • 1 pound skirt steak
  • 1/8 teaspoon low-sodium adobo seasoning


  1. For the sauce: In a small bowl, mix together tomato, onions, parsley, olive oil, vinegar, garlic, oregano, low-sodium adobo seasoning and crushed red pepper.
  2. Cover and refrigerate for at least 1 hour or up to 48 hours.
  3. Heat grill to medium-high heat. Sprinkle steak on both sides with low-sodium adobo seasoning. Place steak on hot, greased grill grates.
  4. Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F (about 6 minutes for medium-rare).
  5. Let rest for 5 minutes. Thinly slice steak.
  6. Divide steak evenly among serving plates. Top with reserved Salsa Criolla

Nutrition information

Calories per serving: 220

Total fat: 116; saturated fat: 4g; cholesterol: 70mg; sodium: 80mg; dietary fiber: 1g; total sugars: 3g; added sugars: 0


Fish tacos

Grilled Fish Tacos With Peach Salsa

Makes 4 servings


For the salsa

  • 1 can (15.25 ounces) peach halves, drained, rinsed, and chopped, about 1 cup
  • 1/2 red bell pepper (finely chopped, about 1/2 cup)
  • 1/4 red onion (finely chopped, about 1/4 cup)
  • 1 whole jalapeno pepper (rinsed, seeded, and finely chopped)
  • 1 tablespoon fresh cilantro (finely chopped)
  • 2 teaspoons lemon juice

For the fish

  • 4 tilapia fillets (about 1 lb.)
  • 1 tablespoon chili powder
  • 1/4 teaspoon low-sodium adobo seasoning
  • 1 package low-sodium sazon seasoning
  • 8 - 6-inch flour tortillas (warmed)


  1. Make the salsa: In a medium bowl, stir together chopped peaches, bell pepper, onions, jalapenos, cilantro, and lemon juice; cover and refrigerate until ready to use.
  2. Heat grill or grill pan over medium-high heat. Using paper towels, pat fish dry, transfer to plate.
  3. In a small bowl, stir together chili powder, low-sodium adobo and sazon packet.
  4. Rub fish with spice mixture to coat completely.
  5. Place fish on hot greased grill grates.
  6. Cook, flipping once until fish is opaque and flakes easily with a fork (145 degrees Fahrenheit), about 8 minutes.
  7. Thinly slice fish.
  8. To serve, fill each tortilla with 1/2 fish fillet and about 1/3 cup of salsa.

Nutrition Information

Total calories per serving: 330

Total fat: 5g; saturated fat: 2g; cholesterol: 55mg; sodium: 380 mg; dietary fiber: 3g; total sugars: 18g; added sugars: 11g

Source: U.S. Department of Agriculture