750 gm lean chuck steak
1 / 2 cup tomato paste
2 tablespoons vinegar
1 / 4 cup corn oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt + pepper
Salsa:
4 tomatoes, peeled, seeded and finely chopped
1 slice white bread, crusts removed
2 tablespoons olive oil
1 green pepper, finely chopped
1 small sweet onion, finely chopped
1 / 4 cup chopped parsley
1 clove garlic crushed with
1 teaspoon Tabasco sauce
1 tablespoon vinegar + 1 tablespoon water
Place beef in shallow glass dish.
Combine tomato paste, 2 tablespoon oil, vinegar, herbs and seasonings.
Cover with plastic wrap and marinate in refrigerator for overnight.
To prepare salsa :
Place half the tomatoes, bread, oil, vinegar, water, garlic and Tabasco in a blender.
Process until smooth.
Stir in remaining tomatoes, green pepper, onion and parsley.
Mix well and set aside. Remove meat from marinade, reserving it.
Heat remaining oil in a cooking pan. Brown meat well on both sides..
Pour over reserved marinade.
Bake covered in a moderate preheated oven for approx. 90 minutes.
Serve meat drizzled with strained marinade and salsa.
Accompany with vegetables
