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Southwestern Marinated Beef With Spicy Salsa

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      Title: SOUTHWESTERN MARINATED BEEF WITH SPICY SALSA
 Categories: Beach, Barbeque, Beef
      Yield: 4 Servings
 
      2 c  Olive oil
    1/2 c  Vinegar -- malt
    1/2 c  Red wine
      1 tb Fresh rosemary -- chopped
  1 1/2 ts Fresh thyme -- chopped
      1 ts Fresh oregano -- chopped
      1 tb Crushed red pepper
  1 1/2 ts Garlic -- chopped
    1/4 c  Dijon mustard
      4    10 oz New York strip steaks
           -cut once vertically
      1    Eggplant -- cut into 1/4"
           Slices
      2    Zucchini -- cut into 1/4"
           Slices
      2    Yellow squash -- cut 1/4"
           Slices
      1    Red bell pepper -- cut into
    1/4    " pieces
      2 c  Spicy Salsa-- -- see recipe
 
  In a large bowl place the olive oil, malt vinegar, red wine, rosemary,
  thyme, oregano, crushed red pepper, garlic, and Dijon mustard. Whisk
  the ingredients together so that they are well blended.
  
  Add the steaks and place them in the refrigerator. Julian lets them
  marinate overnight.
  
  Grill the steaks for 3 to 4 minutes on each side, or until the desired
  doneness is achieved.
  
  Meanwhile, brush the vegetables with the marinade, and quickly grill
  them until they are tender (starting with the eggplant, which takes
  longer).
  
  On each of 4 individual serving plates place 2 steak halves. Place the
  grilled vegetables in between the 2 pieces of meat. Ladle the Spicy
  Salsa on top.
  
  Stromquist and Stromquist (1990), Southern California Beach Recipe.
  Sante Fe, NM: Tierra Pubs.
  
  Recipe By     : Julian Drummond. Coral Cafe, Redondo Beach at the
  Sheraton
  
  From:
 
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