3 cloves of garlic, well mashed
One tablespoon of salt
1 1/2 tablespoons of black pepper
A lean beef or tenderloin steak of approximately 3 kg
1/2 cup of red wine
1/2 cup of vinegar
1/4 cup of olive oil
2 green peppers, sliced
5 onions, chopped
4 tomatoes, peeled and chopped
One sprig of rosemary
1/2 cup of mushrooms, sliced
1/2 cup of pitted green olives, sliced
3 cloves of garlic, well mashed
One tablespoon of salt
1 1/2 tablespoons of black pepper
A lean beef or tenderloin steak of approximately 3 kg
1/2 cup of red wine
1/2 cup of vinegar
1/4 cup of olive oil
2 green peppers, sliced
5 onions, chopped
4 tomatoes, peeled and chopped
One sprig of rosemary
1/2 cup of mushrooms, sliced
1/2 cup of pitted green olives, sliced
Mix the garlic, salt, and pepper well
Rub it all over the steak
Place the steak in a bowl
Mix the vinegar and red wine together and pour it over the steak
Let it marinate overnight in the refrigerator, turning the steak several times to coat with the marinade
Remove the steak from the refrigerator 3 hours before cooking and let it come to room temperature
Heat the olive oil in a roasting pan over medium heat
Remove all excess liquid from the steak and reserve the marinade
Brown the steak in the olive oil, turning it several times
Place the peppers, onions, tomatoes, rosemary, and mushrooms around the steak and pour the reserved marinade over the top
Roast in a moderate oven for 13 minutes per 1/2 pound to achieve a medium-rare doneness, 15 minutes for medium, and 18 minutes for well-done
Mop the steak frequently with the marinade, adding water if it becomes too dry
Strain out the rosemary and pass the other vegetables and marinade through a fine-mesh sieve
Add the green olives and adjust seasoning as needed
Serve the sauce separately
