February 27, 2004 recipe from Chef Chris Manning:

Steak Cassada with Tomato-Onion Sorfrito

For the steak:
½ pound top round or serloin of beef, well trimmed
½ cup brown sugar
1Tbslp salt
1 Tbslp ground black pepper
1 cup red wine vinegar
1 cup frank’s hot sauce
½ cup olive oil
½ cup soy sauce
juice of one orange

For the Sofrito:
3 medium fresh tomatoes diced
1 half of a medium onion, diced
1medium green bell pepper diced
1 jalapeno pepper, seeded and diced
2 cloves garlic, minced
1 Tblsp paprika
1 Tbslp sugar
1 cup packed fresh cilantro
juice of one lemon
2 Tbslp olive oil
Salt and pepper to taste

Begin by placing the beef in a 10”X12”X4” pan or large Tupperware container. Using a fork, pierce small holes half an inch deep on both sides of the beer. Mix the salt, pepper and brown sugar together. Using your hands, rub half the mixture on each side of the beef. Combine the vinegar, hot sauce, olive oil, soy sauce and Orange Juice and mix well. Pour the marinade over the steak 2-3 Tbslp at a time, allowing 2-3 minutes in between. The holes we pierced will absorb some of the marinade. Repeat until all of the marinade is used. Cover and refrigerate over night. Our sofrito should also be made a day ahead. Combine all of the ingredients except the oil and salt and pepper in a food processor. On pulse, work the ingredients into a paste. With the processor running, add the oil slowly. Store in a one quart container for up to two weeks. Grill the steak to the desired temperature and serve in either large 8-9 oz portions or sliced thin on individual plates. Garnish with braized julienne, vegetables, a generous doll-up of both sour cream and the sofrito. Another great way to serve this dish is to make a wrap sandwich with all of the same ingredients. Just add grated cheddar and jack cheeses and wrap in a 12” tortilla.