Beef With Chunky Tomato Sauce
|Chopped seeded tomatoes||3⁄4 Cup (12 tbs) (1 1/4 Cups)|
|Oil packed sun dried tomato halves||1⁄3 Cup (5.33 tbs), drained|
|White wine vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||To Taste|
|Beef cross rib steak||1 1⁄4 Pound (1 Piece)|
With a knife or in a food processor fitted with a metal blade, chop both fresh and dried tomatoes until tomatoes turn into a rough-textured sauce.
Add vinegar, 1/2 teaspoon salt, sugar, garlic and 1/4 teaspoon pepper; adjust flavors to taste.
Season beef with salt and pepper.
Oil hot grid to help prevent sticking.
Grill beef, on a covered grill, over medium Kingsford briquets, 10 to 12 minutes for medium doneness, turning once.
Serve with sauce.