Steak and Salsa Recipe

Name: Steak and Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Steak and Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions