Recipe - Steak And Salsa

4 Shell Sirloin Or Ribeye
Steaks; (1 1/2inch thick)
Three fourths cup Fresh Lime Juice
1/3 cup Dry red wine
1 small Onion; finely chopped
2 Cloves garlic; finely
chopped
2 teaspoon Oregano
1 Bay leaf
1 teaspoon Black Pepper; Freshly Ground
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
One half small Bunch cilantro; leaves,
only, Finely Chopped
1/3 cup Extravirgin olive oil
One half teaspoon Salt
One half teaspoon Black Pepper; Freshly Ground
1 small Onion; finely chopped
One half 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 One half 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 1inch slices and serve with white rice and Molho Campanha.
Yield: 4 to 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6190

Posted to MCRecipe Digest V1 #297

Date: Tue, 12 Nov 1996 06:49:32 0600

From: Pat Asher asher@mcs.com