Ingredients Jump to Instructions ↓

  1. 4 Shell, sirloin, or ribeye steaks - - (1 1/2" thick)

  2. 3/4 cup 177ml Fresh lime juice

  3. 1/3 cup 78ml Dry red wine

  4. 1 cup 62g / 2 1/5oz Onion - finely chopped (small)

  5. 2 Garlic cloves - finely chopped

  6. 2 teaspoons 10ml Oregano

  7. 1 Bay leaf

  8. 1 teaspoon 5ml Freshly-ground black pepper

  9. 1 teaspoon 5ml Salt Hot cooked white rice - for serving Sauce Molho Campanha

  10. 3 Ripe, firm plum tomatoes - peeled, seeded, and coarsely chopped

  11. 1/3 cup 78ml Red wine vinegar

  12. 1/2 Cilantro, leaves, only - finely chopped

  13. 1/3 cup 78ml Extra-virgin olive oil

  14. 1/2 teaspoon 2 1/2ml Salt

  15. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  16. 1 teaspoon 5ml Onion - finely chopped (small)

  17. 1/2 Green bell pepper - cored, seeded, and finely chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.

  2. 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. This recipe yields 4 to 6 servings.


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