I have made this 4 times now and each time has been perfect! I have never had a problem with the vinegar overpowering the meat, if anything, I go heavier on the wine. Done correctly, the result will be a tender, MEATY flavored steak. If you don't like steak on its own, then follow those who have made changes. We like tender, flavorful steak; left alone, this recipe performs. Also, I buy our steak when it is "special today" at the market. My friend who grew up working at a butcher shop taught me that the aging on a steak (the browning of the juices in the package) actually makes it more tender. Now if it is green, walk away!

Reviewed On: Feb. 10, 2009

Great salsa. I didn't add the oil and couldn't taste the avocado but the flavor combination is great. I am going to try this with pineapple as well. Very refreshing summer dip or chicken/fish accompaniment. Thank you for sharing!

Reviewed On: Aug. 24, 2008

Very unique and tasty. It is NOT an INEXPENSIVE salad to make, however. I changed a few things according to my tastes: first, instead of typical pasta, I used (precooked) tortellini, substituted feta cheese for the asagio, used halved cherry tomatoes so it wasn't so "messy looking" and for the dressing replaced 1/4 cup of the oil with 1/4 cup Italian salad dressing. I also use the Good Seasons "Zesty Italian" dry dressing packet. It is much better when made the day/night before.

Reviewed On: Aug. 12, 2008