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Santa Rosa Steak

Meat.Bible's picture
Ingredients
  Canned condensed beef bouillon 10 1⁄2 Ounce (1 can)
  Canned tomato sauce 8 Ounce (1 can)
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Minced onion 1 Tablespoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Basil leaf 1 Teaspoon, crumbled
  Paprika 1 Teaspoon
  Boneless chuck steak/Round steak 2 1⁄2 Pound, cut 1 1/2 inches thick
  Instant unseasoned meat tenderizer 1 Teaspoon
Directions

MAKING
1) In a pan, heat together beef bouillon, tomato sauce, olive oil or vegetable oil, lemon juice, onion, salt, sugar, basil and paprika and allow to simmer for 10 minutes till the flavors blend. Cool.
2) Moisten the steak and sprinkle with meat tenderizer as per label directions.
3) Arrange in a glass or plastic dish and pour over the cooled marinade.
4) Place a lid over and chill overnight.
5) To grill, using a fork, lift the steak out of the marinade, leaving back any excess liquid.
6) Grill for about 6 inches above hot coals, 10 to 15 minutes for rare, basting with marinade.
7) Turn and baste again and continue grilling for another 10 minutes, or till done as desired.

SERVING
8) Place on carving board and slice diagonally into 1/2-inch-thickness.
9) Heat any remaining marinade and add over.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes

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