Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Steak and Salsa
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 772
- Total Fat
- 59
- Saturated Fat
- 22
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 44
- Cholesterol
- 159
- Sodium
- 705
Ingredients
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 extra virgin 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
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.