Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Sauce Molho Campanha:

Directions

Place the steaks in a single layer in a large glass or ceramic baking dish. Whisk the remaining ingredients together in a bowl and pour over the steaks, making sure both sides are coated. Cover loosely and refrigerate for 12, or preferably 24 hours, turning every 2 or 3 hours.

1 1 /2 hours before serving, make the sauce: combine the tomatoes, vinegar, cilantro, olive oil, salt, and pepper in a blender. Blend for 1 minute, or until smooth and emulsified. Transfer to a glass or ceramic bowl, add the onion and green pepper, cover with plastic wrap, and let sit at room temperature.

Half an hour before serving, remove the steaks from the refrigerator and allow them to come to room temperature.

When ready to serve, preheat a grill or griddle pan to high heat. Shake the steaks dry and grill them for 6 to 8 minutes on each side, or until done to your liking. Let the steaks rest, loosely covered with foil, for 5 to 7 minutes. Carve the meat across the grain into 1 inch slices and serve with white rice and Molho Campanha.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Mango Salsa

Recipe courtesy of Ellie Krieger

Salisbury Steak

Recipe courtesy of Ree Drummond

Swiss Steak

Recipe courtesy of Alton Brown

Steak Bites

Recipe courtesy of Ree Drummond

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Skirt Steak

Recipe courtesy of Alton Brown

Steakhouse Steaks

Recipe courtesy of Ina Garten

Sirloin Steak

Recipe courtesy of Alton Brown

Steak Salad

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword