Southwestern Marinated Beef With Spicy Salsa
2 cup olive oil
1/2 cup vinegar -- malt
1/2 cup red wine
1 tablespoon fresh rosemary -- chopped
1 1/2 teaspoon fresh thyme -- chopped
1 teaspoon fresh oregano -- chopped
1 tablespoon crushed red pepper
1 1/2 teaspoon garlic -- chopped
1/4 cup dijon mustard
4 10 oz new york strip steaks cut onc; e vertically
1 eggplant -- cut into 1/4
1 slices
2 zucchini -- cut into 1/4
1 slices
2 yellow squash -- cut 1/4
1 slices
1 red bell pepper -- cut into
1/4 pieces
2 cup spicy salsa-- -- see recipe

In a large bowl place the olive oil, malt vinegar, red wine, rosemary, thyme, oregano, crushed red pepper, garlic, and Dijon mustard. Whisk the ingredients together so that they are well blended.

Add the steaks and place them in the refrigerator. Julian lets them marinate overnight.

Grill the steaks for 3 to 4 minutes on each side, or until the desired doneness is achieved.

Meanwhile, brush the vegetables with the marinade, and quickly grill them until they are tender (starting with the eggplant, which takes longer).

On each of 4 individual serving plates place 2 steak halves. Place the grilled vegetables in between the 2 pieces of meat. Ladle the Spicy Salsa on top.

Yield: 4 servings

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