Steak And Salsa

Recipe Ingredients

4		Shell, sirloin, or ribeye steaks - - (1 1/2" thick)
3/4 cup	177ml	Fresh lime juice
1/3 cup	78ml	Dry red wine
1 cup	62g / 2.2oz	Onion - finely chopped (small)
2		Garlic cloves - finely chopped
2 teaspoons	10ml	Oregano
1		Bay leaf
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Salt
		Hot cooked white rice - for serving
		Sauce Molho Campanha
3		Ripe, firm plum tomatoes - peeled, seeded, and coarsely chopped
1/3 cup	78ml	Red wine vinegar
1/2		Cilantro, leaves, only - finely chopped
1/3 cup	78ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Onion - finely chopped (small)
1/2		Green bell pepper - cored, seeded, and finely chopped

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6190 broadcast 02-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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