Arranchera With Tomato, Caper And Olive Salsa Recipe
Servings: 10
Ingredients
- 6 x cloves garlic minced
- 6 x limes zest grated, juiced
- 4 x serrano peppers with seeds, minced
- 2 Tbsp. brown sugar
- 1 c. extra virgin olive oil
- 1 Tbsp. soy sauce
- 1 Tbsp. minced fresh thyme leaves salt and freshly grnd pepper
- 3 lb london broil or possibly flank steak
- 12 x plum tomatoes minced
- 4 x cloves garlic minced
- 4 x serrano peppers thinly sliced
- 4 x limes zest grated, juiced
- 1 x red onion diced
- 1 c. spanish manzanilla olives pitted, sliced
- 1/4 c. capers
- 1 Tbsp. minced fresh thyme leaves
- 1 Tbsp. dijon mustard salt and freshly grnd pepper
Directions
- For marinade, mix together garlic, lime zest and juice, serrano peppers, brown sugar, oil, soy sauce, thyme, and salt and pepper to taste in large bowl. Add in meat; turn to coat. Cover; chill 8 hrs or possibly overnight, turning meat occasionally.
- For salsa, combine all ingredients in medium bowl. Cover; chill 8 hrs or possibly overnight.
- Heat grill or possibly broiler to high. Remove steak from marinade; season liberally with salt and pepper to taste. Grill 2-3 min per side for medium or possibly to desired doneness. Remove from grill; let steak rest 5-10 min. Slice across grain. Serve with salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 10 servings | |
| Calories 478 | |
| Calories from Fat 280 | 59% |
| Total Fat 31.49g | 39% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.29g | |
| Cholesterol 105mg | 35% |
| Sodium 279mg | 12% |
| Potassium 725mg | 21% |
| Total Carbs 9.02g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.09g | 4% |
| Protein 38.74g | 62% |
