Sofrito Marinated Steak Recipes

SOFRITO-MARINATED FLANK STEAK

Steps:

• In a shallow glass dish, stir together Garlic-Pepper Sauce, red-wine vinegar, Dijon mustard, and olive oil. Add flank steak; spoon some sauce mixture over steak. Cover, and marinate 30 minutes at room temperature or up to overnight in the refrigerator.
• Heat broiler; set rack 4 inches from heat. Transfer steak to a broiler pan, spooning marinade over meat. Broil, without turning, 14 to 16 minutes for medium-rare (135 degrees on an instant-read thermometer). Let stand 10 minutes before slicing.

SOFRITO

Steps:

• In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

SOFRITO-MARINATED STEAK

Steps:

• For the sofrito: puree onion, bell peppers, cilantro and garlic in a food processor; add olive oil, salt and pepper.
• Spread 1 cup of the sofrito over the flank steak, working it into the scored crevices of the meat with your fingers; allow the meat to marinate for at least 30 minutes but 2-3 hours is best.
• Prepare grill or broiler; grill or broil the meat to the desired doneness, about 8 minutes per side for medium rare.
• Let stand 5 minutes then slice.
• Refrigerate or freeze the rest of the sofrito to use in another dish- it goes really well with sauteed chicken.

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Steps:

• Pat the steaks dry and place in a large zip-top bag.
• Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
• If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
• Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
• Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
• Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

SOFRITO

Steps:

• In a large food processor or blender, blend the peppers and garlic until smooth.
• Add the onion and blend until smooth, then add the culantro and cilantro, and blend until smooth. The sofrito will keep covered in the fridge for up to 1 week, or in the freezer for up to 3 months.

SOFRITO SEASONED SKILLET FLANK STEAK

Steps:

• Cut steak in half lengthwise and then into 1/4-inch strips.
• Heat 2 Tbsp.of the dressing in large nonstick skillet. Add steak; brown in 2 batches, 1 to 2 min. on each side. Remove from pan; set aside.
• Add remaining 2 Tbsp. dressing to skillet. Add ham, onion and peppers; cook 5 min. until browned and softened, stirring occassionally. Add tomatoes and steak. Bring to boil. Reduce heat to simmer. Cook 5 min. or until meat is heated through. Serve immediately over rice.

MARINATED STEAK

Steps:

• In plastic bag combine wine, thyme, oil, garlic, salt and pepper. Add steak and turn to coat. Seal bag and marinate in refrigerator for 8-24 hours, turning steak occasionally to coat with marinade.
• Prepare and heat gril. Place steak on greased grill over hot coals; brush with marinade to coat. Cover grill and cook steak for 7 to 8 minutes per side or until medium. Remove from grill, cover, and let stand for 5 minutes before carving.