- 4 approximately 8-ounce [227-g] each sirloin steaks
Marinade
- 2 tablespoons [30 mL] dark soy sauce
- 4 tablespoons [60 mL] balsamic vinegar
- 2 tablespoons [30 mL] olive oil
'Bloody Mary' Sauce
- 2 1/4 pounds [1 kg] ripe tomatoes, peeled then chopped
- 1/2 cup [125 mL] chopped onion
- 2 green onions
- 1 teaspoon [5 mL] freshly chopped coriander
- 1 teaspoon [5 mL] ground cumin
- 1 teaspoon [5 mL] salt
- 1 tablespoon [15 mL] freshly squeezed lime juice
- 1/2 cup [125 mL] beef consomme
- 1/4 cup [60 mL] Vodka
- 1 tablespoon [15 mL] Worcestershire sauce
- Tomato paste, if needed
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- Lay steaks side-by-side into a shallow glass dish.
- Mix together marinade dark soy sauce, balsamic vinegar and olive oil.
- Pour marinade all over the steaks; leave to marinate, refrigerated for at least 2 hours, turning steaks once or twice.
- Preheat barbecue to medium-high intensity.
- Transfer chopped tomatoes and onion, green onions, freshly chopped coriander, cumin, salt, fresh lime juice, beef consomme, Vodka, Worcestershire sauce and, if tomatoes are not really ripe, a little tomato paste into the bowl of a blender.
- Mix until almost smooth, just a few tiny pieces remaining.
- Pour sauce into a casserole; bring to a boil and leave sauce to simmer for approximately 5 minutes.
- Preheat barbecue to high intensity.
- Remove steaks from marinade; throw away marinade.
- Grill steaks for approximately 3 to 6 minutes on each side, according to desired doneness, turning steaks at half-time.
- Serve steaks, coated with 'Bloody Mary' sauce.
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