30 May - 5 June 2002 Issue No.588 Living	Current issue Previous issue Site map
Published in Cairo by AL-AHRAM established in 1875		Recommend this page

Mediterranean beef with gazpacho salsa

By Moushira Abdel-Malik

Ingredients:

750gms lean chuck steak
1/2 cup tomato paste
2tbsp vinegar
1/4 cup corn oil
1tsp dried thyme
1tsp dried rosemary
Salt + pepper

SALSA:
4 tomatoes (peeled, seeded and finely chopped)
1 slice white bread (crusts removed)
2tbsp olive oil
1 green pepper (finely chopped)
1 small sweet onion (finely chopped)
1/4 cup chopped parsley
1 clove garlic crushed with 1tsp Tabasco sauce
1tbsp vinegar + 1tbsp water

Method:

Place beef in shallow glass dish. Combine tomato paste, 2 tbsp. 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 sit 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.

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