The trick is to smoke the meat and not make the meat smoke
BISTECA A LA SALSA
Date: September 06, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Bistec a la Salsa
The steak, sliced green & red peppers, plus onions get marinaded in vinegar with cilantro, garlic, cayenne & kosher salt
The steak and onions are ready to go out on the grill
The sliced hot sausage is grilled first
The peppers and steaks are grilled over high direct heat
The veggies & sausage are ready to go into the pan
The steak rest for 5 minutes
The steak is thin sliced and is medium rare. It will cook a little more during the braising in the pan
The meat and the drippings plus the peppers & onions are added to a pot with some tomato sauce
After 30 minutes of braising the meal is ready
The dish is served over a bed of rice.
The spicy Southwestern rice was a great compliment for this spicy dish
This meal reminded me of an Italian dish from my youth. Except this is spicier & I like it a whole lot more
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Knowing how much I liked Fred Thompson’s Grillin’ With Gas cookbook, it was only a matter of time before I picked up his earlier work, Barbecue Nation. The biggest trick was trying to find a recipe to do as they all looked so good. My first choice was an excellent one. Steak, hot sausage, red & green bell peppers & onions were braised for this one. The steak, peppers & onions were marinated for 20 minutes then grilled.The hot sausage was sliced and grilled. The grilled peppers and onions plus the leftover marinade went into the pot. After the steak had cooled it was thin sliced and added to the pot together with some tomato sauce. the mix was boiled then simmered for 30 minutes. This dish is Cuban influenced but reminded me very much of an Italian dish from my youth. This recipe was far spicier and every bite was a burst of complimentary flavors. My first choice from Barbecue Nation was a good one and I look forward to many more great meals from this cook book.