Salsa Steak For One Recipes

STEAK AND SALSA

Steps:

• 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 1 inch slices and serve with white rice and Molho Campanha.

MEXICAN SALSA STEAK

Steps:

• Sprinkle the Adobo spice on both sides of the steak and rub it in well, Season with salt & pepper let the steaks rest 1-2 hours.
• Heat a heavy skillet over High heat, if necessary add a light spray of Veggie oil to the pan.
• Fry the steak for apprx 2 minutes each side (depends on the thickness, my steak was just over 1/2" thick).
• Turn heat down to medium.
• Place the cheese slices down the center of the steaks, pour salsa around the steaks, cover and continue cooking until the cheese has melted.
• Serve with plain rice or pasta with the salsa from the steaks poured over top as a sauce.