Whenever I visit Bar La Esquinita in the great city of Granada, I always ask for a serving of this house speciality. The bar owner Ricardo loves to top it off with a side order of spicy green peppers and I could eat them all day long. By making this recipe yourself you get to cook the steaks exactly as you like them.

Ingredients

  • 4 large rib steaks
  • 5 garlic cloves, 3 finely chopped and 2 peeled but left whole
  • Juice of 2 lemons
  • 100 ml of olive oil
  • 1 large onion, finely chopped
  • 1 green pepper, finely chopped
  • 500 grams of tomatoes, skinned, seeded and chopped
  • 25 grams of fresh parsley, chopped
  • Salt and pepper

Preparation

Marinate the steaks with the chopped garlic, lemon juice, salt and pepper and two thirds of the oil. Leave in the fridge for an hour. Remove about 10 minutes before cooking, so the meat comes to room temperature. Heat the remaining oil and gently fry the onion, green pepper and whole garlic cloves for at least 10 minutes until soft.
Add the tomatoes, season and simmer for 30 minutes. Add the parsley. You could make this sauce in advance and then reheat while the steaks are cooking. Grill or fry the steaks and serve with the sauce. Once cooked be sure to sprinkle the steaks with a little sea salt.