Steak and Salsa Recipe

Name: Steak and Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
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; 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 extravirgin 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

Servings: persons

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
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 extravirgin 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

1
Place the steaks in a single layer in a large glass or ceramic baking dish.
2
Whisk the remaining ingredients together in a bowl and pour over the steaks, making sure both sides are coated.
3
Cover loosely and refrigerate for 12, or preferably 24 hours, turning every 2 or 3 hours.
4
1 1 /2 hours before serving, make the sauce: combine the tomatoes, vinegar, cilantro, olive oil, salt, and pepper in a blender.
5
Blend for 1 minute, or until smooth and emulsified.
6
Transfer to a glass or ceramic bowl, add the onion and green pepper, cover with plastic wrap, and let sit at room temperature.
7
Half an hour before serving, remove the steaks from the refrigerator and allow them to come to room temperature.
8
When ready to serve, preheat a grill or griddle pan to high heat.
9
Shake the steaks dry and grill them for 6 to 8 minutes on each side, or until done to your liking.
10
Let the steaks rest, loosely covered with foil, for 5 to 7 minutes.
11
Carve the meat across the grain into 1 inch slices and serve with white rice and Molho Campanha.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Steak and Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak and Salsa

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