Brazilian Marinated Steaks With Chile Lime Sauce
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
CHILE LIME SAUCE
- 5 malagueta hot peppers (or to taste but for gosh sakes don't wimp out, use SOME!) or 5 jalapeno peppers (or to taste but for gosh sakes don't wimp out, use SOME!)
- 1 teaspoon salt
- 1 small white onion, finely diced
- 4 large garlic cloves, finely chopped
- 1⁄2 bunch italian fresh parsley leaves, rough chopped
- 3 limes, juice of
-
STEAKS
- 4 sirloin steaks, 1 1/2-inch thick
- 1⁄2 cup freshly-squeezed lime juice
- 1⁄3 cup dry red wine
- 1 small onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 teaspoons dried oregano
- 1 bay leaf
- 1 teaspoon coarse salt
- 1 teaspoon fresh ground black pepper
directions
- SAUCE: Place the peppers and salt in a mortar and crush them with the pestle or take the less energetic way and process them in a blender or food processor until you have a thick paste.
- Gradually add the onion and garlic and continue to mash into the paste.
- Then add the parsley to the paste, mashing as you do.
- Stir in the lime juice until you have a thick,liquid sauce.
- Cover and let stand at room temperature.(Makes about 1/2 cup).
- *******.
- STEAKS: Place the steaks in a single layer in a large glass or ceramic baking dish.
- Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
- Cover and refrigerate, turning every couple of hours -- for about 4 hours.
- Preheat the grill. Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
- Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.
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Reviews
-
Quite good! I followed the recipe pretty closely--we didn't have fresh limes but used lime juice... The sauce was great but HOT--I used about 4 Jalapenos and a couple of small serranos. I wasn't sure but used them whole (with seeds). It was fine as a light accompaniment but you might want to de-seed them for a less-hot sauce. Definitely a solid recipe you could tweak to your liking--add some cumin or cilantro--but it's good as-is. Thanks!
RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>