|
|
 Hosted By
Ellice & Monty |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
5 jalapeño peppers, stemmed, seeded, and chopped |
|
|
2 teaspoons kosher or flake salt |
|
|
|
|
12 cloves garlic, chopped |
|
|
4 (1/2 pound sirloin steaks, 1 1/2 inches thick) |
|
|
1/2 cup freshly squeezed lime juice (about 3 limes) |
|
|
|
|
2 teaspoons dried oregano |
|
|
|
|
1 teaspoon freshly ground black pepper |
|
|
1 cup loosely packed coarsely chopped Italian parsley |
|
|
|
|
|
|
 |
|
Combine the jalapeños, 1 teaspoon of the salt, half the onions, and one-third of the garlic in a blender or food processor, and process until a paste is formed. You’ll have about 1/2 cup. Refrigerate until ready to use.
Place the steaks in a large baking dish. Mince the remaining onion and garlic. In a bowl, whisk together the lime juice, wine, minced onion and garlic, oregano, bay leaf, remaining 1 teaspoon salt, and the pepper. Pour the marinade over the steaks, turning to coat each steak evenly. Cover and refrigerate, turning every couple of hours, for 4 to 6 hours.
Preheat a charcoal or gas grill to 450ºF. Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
Remove the jalapeño-onion-garlic sauce from the refrigerator and set aside to bring to room temperature.
Remove the steaks from the marinade and wipe off the excess. Transfer the steaks to the grill over direct heat, and cook for five to six minutes per side, to an internal temperature of 145ºF for medium-rare.
Place steaks on a heated platter, cover with foil, let stand for five minutes. Serve with the sauce.
|
|
|
|
|
|
|
|
|