Ingredients
1 white onion, diced
1 green bell pepper, diced
1 tomato, seeded and diced
1/2 teaspoon freshly ground black pepper
2 teaspoons minced fresh parsley
1 teaspoon salt
1/2 cup white vinegar
1 tablespoon extra-virgin olive oil
4 beefsteaks, 6 ounces each
4 tablespoons butter, softened
Kosher salt, to taste
Preparation
1. In a glass or ceramic bowl, combine the onion, green pepper, tomato, black pepper, 1 teaspoon of the parsley, the salt, vinegar and olive oil. Cover, and refrigerate for 12 hours. Add remaining parsley, and place in a serving bowl. 2. Coat the steaks on all sides with softened butter. Sprinkle with kosher salt, as desired. Grill to taste. Serve with sauce.
