Grilled Beef Steak with Tomato Salsa
by Editorial Staff
Before frying, it is advisable to marinate the beef, and then grill the steak and serve with tomato salsa.
Servings: 12
Ingredients
- Beef tenderloin (about 3 steaks) – 2 kg
- Tomato (finely chopped) – 1 pc. (1.25 cups)
- Medium onion (finely chopped) – 1 pc.
- Red bell pepper (seeded and finely chopped) – 1/2 pc.
- Garlic (minced through a press) – 3 cloves
- Fresh thyme (chopped) – 2 tbsp
- Chili powder – 1 tablespoon L.
- Brown sugar – 2 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Extra virgin olive oil – 1/2 cup
- White wine vinegar – 1/3 cup
How to cook beef steak:
Directions
- Put about 2/3 of the whole garlic in a small bowl, add a little salt, and chop. Add 1 tablespoon thyme, chili powder, sugar, 1.5 tablespoons salt, and 2 teaspoons ground black pepper. Place the beef steaks on a baking sheet and grate with a hot mixture, cover and refrigerate for at least 4 hours, or better for a day.
- In a separate bowl, combine tomatoes, onions, bell peppers, olive oil, vinegar, 1/4 cup water, leftover garlic, 1 tablespoon thyme, 2 teaspoons salt, and 1 teaspoon ground black pepper. Stir well, close tightly and refrigerate (this salsa can be prepared up to 24 hours before serving).
- Turn on the grill until it reaches medium-high heat. Place the steaks on the grill rack and grill the beef steaks for about 4 minutes on each side, then cover the grill and grill the beef steaks for another 6-7 minutes on each side until the desired degree of doneness is desired.
- Transfer the steaks to a cutting board, cover with foil, and set aside for 5 minutes, then cut into slices, place on a serving platter, and drizzle with salsa.
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