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Santa Rosa Steak

Meat.Bible's picture
  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

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.

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: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3358 Calories from Fat 2152

% Daily Value*

Total Fat 242 g372.9%

Saturated Fat 80.3 g401.6%

Trans Fat 0 g

Cholesterol 761.9 mg254%

Sodium 7691.4 mg320.5%

Total Carbohydrates 62 g20.6%

Dietary Fiber 7.3 g29%

Sugars 22 g

Protein 195 g390.9%

Vitamin A 89.8% Vitamin C 58.4%

Calcium 8.7% Iron 92.2%

*Based on a 2000 Calorie diet

Santa Rosa Steak Recipe