This delicious Mexican inspired dish is just fabulous for alfresco dining and perfect for four adults. The juicy rib eye is complemented perfectly by the potato wedges and vibrant salsa.
This delicious marinade is sweet, salty and fruity. When using, simply marinade steaks in this mixture overnight before cooking. It also works well with chicken.
This is a quick merlot and peppercorn sauce which cooks very quickly. It's very tasty poured over a top sirloin or a thick porterhouse steak!
Beef skirt or flank steak, tenderised and infused with a honey-soy marinated tang, is layered with a beautiful spinach and feta mixture and rolled into a supreme packet of flavour and colour. Bake, slice, serve and let the good times 'roll'! Can be made with fresh spinach, as well.
I discovered this way to cook steaks when I lived in Buenos Aires. They are served with a simple sauce made with 3 ingredients - red wine, salt and fresh rosemary.
In Portugal this braise would be served with fried potatoes or rice, but it goes just as well with a pillow of buttery mash