Southwestern marinated beef with spicy salsa

4 Servings

Ingredients

Quantity Ingredient
2 cups Olive oil
½ cup Vinegar -- malt
½ cup Red wine
1 tablespoon Fresh rosemary -- chopped
1½ teaspoon Fresh thyme -- chopped
1 teaspoon Fresh oregano -- chopped
1 tablespoon Crushed red pepper
1½ teaspoon Garlic -- chopped
¼ cup Dijon mustard
4 10 oz New York strip steaks cut once vertically
1 Eggplant -- cut into 1/4\"
Slices
2 Zucchini -- cut into 1/4\"
Slices
2 Yellow squash -- cut 1/4\"
Slices
1 Red bell pepper -- cut into
¼ \" pieces
2 cups Spicy Salsa-- -- see recipe

Directions

In a large bowl place the olive oil, malt vinegar, red wine, rosemary, thyme, oregano, crushed red pepper, garlic, and Dijon mustard. Whisk the ingredients together so that they are well blended.

Add the steaks and place them in the refrigerator. Julian lets them marinate overnight.

Grill the steaks for 3 to 4 minutes on each side, or until the desired doneness is achieved.

Meanwhile, brush the vegetables with the marinade, and quickly grill them until they are tender (starting with the eggplant, which takes longer).

On each of 4 individual serving plates place 2 steak halves. Place the grilled vegetables in between the 2 pieces of meat. Ladle the Spicy Salsa on top.

Stromquist and Stromquist (1990), Southern California Beach Recipe.

Sante Fe, NM: Tierra Pubs.

Recipe By : Julian Drummond. Coral Cafe, Redondo Beach at the Sheraton

From:

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