Steak and Salsa

4 to 6 servings
  • 4 (1 1/2 inch thick) shell, sirloin, or ribeye steaks
  • 3/4 cup fresh lime juice
  • 1/3 cup dry red wine
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons oregano
  • 1 bay leaf
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • Hot cooked white rice, for serving
  • Sauce Molho Campanha:
  • 3 ripe but firm plum tomatoes, peeled, seeded, and coarsely chopped
  • 1/3 cup red wine vinegar
  • 1/2 small bunch cilantro, leaves, only, finely chopped
  • 1/3 cup extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 small onion, finely chopped
  • 1/2 green bell pepper, cored, seeded, and finely chopped
  • 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.

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