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Рецепт Spanish Steak Sofrito
by Patti Fisher

Spanish Steak Sofrito

This is a simple but elegant dish that will impress your dinner guests and a nice change for the traditional holiday fare. It’s a sure winner for tailgating.

One of our Face Book friends posted a picture of this when he went out to dinner. I had never seen this and I had to know more because it looked so good. So, I did some research on the Sofrito. This is a traditional Spanish dish that dates back to the 1400’s and has migrated to Argentina and Brazil. We know it here as salsa.

There is no right or wrong way to make it and there are 100’s of family variations. The basic ingredients are tomatoes, red and or green sweet peppers, sweet onion, garlic and cilantro with a splash of olive oil. Most people add red pepper flakes or cayenne pepper. I used Calivirgin Hot Virgin Jalapeno olive oil.

Where the magic comes in, I think, is when you stir fry it in a skillet and bring up the natural sugars from the onions and garlic. This can be served either hot or cold and is good on everything but ice cream unless it’s vanilla. We served it on a boneless rib eye, topped with two fried eggs with a squeeze of lime. Patti made some box Spanish rice and added some salsa Fresca for an easy side dish.

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Подготовка: Испания Spanish
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Ингредиенты

  • 2 Steaks, we did boneless rib eyes
  • 2 Eggs
  • Steak Rub, (we are using Fire House Pete’s)
  • 1 fresh lime, cut into wedges
  • Ingredients: Sofrito Sauce
  • 2 large tomatoes
  • 2 sweet red peppers
  • 1 large sweet onion
  • Bunch of cilantro
  • 10 or 12 cloves of garlic
  • Olive oil, (Calivirgin Hot Virgin Jalapeno)
  • Salt and Pepper to taste

Инструкции

  1. Cut your veggies into pieces that your food processor can handle and put them into the food processor. Pulse until you have a nice uniform size.
  2. Put 2 tablespoons or so of olive oil in a skillet and heat. When it is hot, pour the Sofrito into it. You’ll hear it sizzle and smell the amazing aroma as it cooks and everything blends. Sauté over medium heat until the vegetables are soft and about half the liquid evaporates. About 10 minutes or so the onions start getting soft and releasing their sugars. When you remove it from the heat the juices will be absorbed and it thickens up nicely.
  3. Memphis Wood Fire Pellet Grill/SmokerPlace everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke. When the grill comes up to temperature put your meat back onto the grill. I did this for 3 minutes per side. Perfect.
  4. When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c).Have everything ready to fry your eggs while the steak is resting. I did two sunny side up. They just made it a little more special with another layer of flavor. Check out the little skillet I use for my eggs. It is 101 years old and I bet it can tell you some history.