Ingredients
- 4 sirloin strip steaks, 250 g each
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 2 tomatoes, seeded
- 2 garlic cloves
- 100 ml olive oil
- 50 ml wine vinegar
- 1 tablespoon chopped parsley
- Coarse salt and pepper
Step-by-step
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- For the salsa criolla, put the onion, bell peppers and garlic in the mixing bowl. Chop 3 sec/speed 4 (coarse cut). Transfer to a bowl.
- Add the knife-chopped tomato, olive oil, vinegar, parsley, salt and pepper to the salsa. Let macerate 20 minutes.
- Season the steaks with salt and pepper on both sides.
- Heat a griddle or very hot pan on the stove and sear the steaks 3 to 4 minutes per side to your desired doneness.
- Let the meat rest 3 minutes before serving.
- Serve each steak topped with plenty of salsa criolla.
Tips
- Don't pierce the meat when turning it to keep the juices in.
- The salsa criolla improves if it rests at least half an hour.
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