Spicy Grilled Steak

"When I'm in the mood for something spicy on the grill, this is one I really like."
 
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Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

  • 2 cups dry red wine
  • 1 cup chopped onion
  • 1 tablespoon chili powder
  • 1 tablespoon prepared horseradish
  • 12 teaspoon ground red pepper (cayenne)
  • 1 poblano chile, seeded and cut into strips
  • 2 cloves garlic, crushed
  • 1 12 lbs top sirloin steaks
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directions

  • Combine all ingredients except steak in a large resealable plastic bag, mix well.
  • Add steak, turn to coat.
  • Seal bag and refrigerate for 8 hours or overnight.
  • When ready to grill, remove steak from marinade, reserving the marinade.
  • Grill steak to desired doneness.
  • Meanwhile, in medium saucepan bring reserved marinade to a boil.
  • Reduce heat and cook 5 to 8 minutes or until slightly thickened.
  • Serve grilled steak with hot marinade.

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Reviews

  1. The results of this recipe were really good! The sauce is rather deceiving...to taste it from the saucepan it seems spicy, but kind of boring. But once it hits a good sirloin or New York strip, the flavors explode! Maybe it is because there is no salt in the recipe, and the salt on the steak enhances the spicy flavor. It reminded me of a good cracked peppercorn steak from a restraunt..without the peppercorns! I was somewhat disappointed in the marinade quality though. We marinated 4 steaks and had one plain due to one of my kids not liking spicey stuff. In placing the steaks on the grill, and bringing them back inside, we lost track of the one that had not been marinated...and could not really tell the difference between them all! I will make this again because of the final result though...it was yummy!
     
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RECIPE SUBMITTED BY

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
 
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