| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Too, Hot, Tamales |
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 |
sm |
Onion; finely chopped |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
ts |
Oregano |
| 1 |
|
Bay leaf |
| 1 |
ts |
Black Pepper; Freshly Ground |
| 1 |
ts |
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 |
sm |
Bunch cilantro; leaves, only, Finely Chopped |
| 1/3 |
c |
Extravirgin olive oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black Pepper; Freshly Ground |
| 1 |
sm |
Onion; finely chopped |
| 1/2 |
|
Green bell pepper; cored, seeded, and finely chopped |
INSTRUCTIONS
SAUCE MOLHO CAMPANHA
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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