Spanish Steak Sofrito Recipe

This is a simple but elegant dish that will impress your dinner guests and a nice change for the traditional holiday fare. It’s a sure winner for tailgating.

One of our Face Book friends posted a picture of this when he went out to dinner. I had never seen this and I had to know more because it looked so good. So, I did some research on the Sofrito. This is a traditional Spanish dish that dates back to the 1400’s and has migrated to Argentina and Brazil. We know it here as salsa.

There is no right or wrong way to make it and there are 100’s of family variations. The basic ingredients are tomatoes, red and or green sweet peppers, sweet onion, garlic and cilantro with a splash of olive oil. Most people add red pepper flakes or cayenne pepper. I used Calivirgin Hot Virgin Jalapeno olive oil.

Where the magic comes in, I think, is when you stir fry it in a skillet and bring up the natural sugars from the onions and garlic. This can be served either hot or cold and is good on everything but ice cream unless it’s vanilla. We served it on a boneless rib eye, topped with two fried eggs with a squeeze of lime. Patti made some box Spanish rice and added some salsa Fresca for an easy side dish.