1/4
cucharadita de pimienta de cayena molida (cayenne pepper)
2
cucharadas de cilantro finamente picado, si lo deseas
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Instrucciones
1
En una bolsa con cierre coloca la carne y el aderezo italiano. Cierra y deja marinar todo la noche, coloca la bolsa sobre un plato.
2
Precalienta el horno a 350°F. Retira de la bolsa el bistec y descarta la marinada. En un sartén de 12 pulgadas, calienta el aceite a fuego medio alto. Agrega la carne. Para sellar los jugos, cocina 4 minutes por lado o hasta que este dorada. Retira del sartén y coloca en una charola para horno de 15 X10 pulgadas, cubierta con papel aluminio. Hornea de 8 a 10 minutos o hasta que el termómetro para carne marque 160°F. Retira del horno. Dejar reposar 5 minutos. Rebana, coloca en un platón.
3
En el mismo sartén agrega el vino, cocina a fuego bajo, revolviendo para obtener el sabor de la carne que se pegó. Agrega el ajo y cocina 30 segundos, agrega el resto de los ingredientes cocinando de 1 a 2 minutos hasta obtener la consistencia de una salsa BBQ. Sirve sobre la carne y decora con el cilantro.
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