| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Hot, Tamales, Too | 4 | Servings | |
INGREDIENTS
| 4 | Shell Sirloin Or Ribeye | |
| Steaks 1 1/2inch thick | ||
| 3/4 | c | Fresh Lime Juice |
| 1/3 | c | Dry red wine |
| 1 | Onion, finely chopped | |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 2 | t | Oregano |
| 1 | Bay leaf | |
| 1 | t | Black Pepper, Freshly Ground |
| 1 | t | Salt |
| Hot cooked white rice, for | ||
| serving | ||
| 3 | Ripe but firm plum tomatoes | |
| peeled seeded and | ||
| Coarsely Chopped | ||
| 1/3 | c | Red wine vinegar |
| 1/2 | Bunch cilantro, leaves | |
| only Finely Chopped | ||
| 1/3 | c | Extravirgin olive oil |
| 1/2 | t | Salt |
| 1/2 | t | Black Pepper, Freshly Ground |
| 1 | Onion, finely chopped | |
| 1/2 | Green bell pepper, cored | |
| seeded and finely | ||
| chopped |
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 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 MC-Recipe Digest V1 #297 Date: Tue, 12 Nov 1996 06:49:32 -0600 From: Pat Asher <asher@mcs.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 1233.3mg
Potassium: 523.8mg
Carbohydrates: 26g
Fiber: 5.9g
Sugar: 3.3g
Protein: 6.5g