- Course: Main Course
- Total Time: Half Day
- Skill Level: Easy
- Cost: Moderate
- Favorited: 54 Times
Nothing beats a well-marbled rib-eye when the mood strikes for grilled beef. We love to eat steaks with a dab of strong hot chile paste like this rather than complicated sauce-both components are so direct.
- 4 (1½ inch thick) shell, sirloin, or rib-eye steaks
- ½ 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 freshly ground black pepper
Chile Lime Sauce (Makes about 1/2 cup):
- 5 to 10 preserved malagueta peppers (see Notes), chopped
- 1 teaspoon coarse salt
- 1 small white onion, finely diced
- 4 large garlic cloves, chopped
- Juice of 3 limes
- ½ bunch Italian parsley, leaves only, chopped
For the 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 4 to 6 hours, turning occasionally.
Preheat the grill or heat a griddle pan over high heat.
Remove the steaks from the marinade, shaking off the 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, for 5 minutes, for the juices to settle. Serve with the chile lime sauce.
For the Chile Lime Sauce:
Combine all of the ingredients in a mini chopper or a blender, or use a mortar and pestle. Blend or grind until a paste is formed.
Preserved malagueta peppers are one of the hallmarks of Brazilian cooking. These tiny, extremely hot peppers are pickled in a 2:1 oil to grain alcohol mixture and allowed to sit for 1 month before using. They are available in some Latin American markets, or substitute your favorite pickled hot chiles.
© 1997 Mary Sue Milliken and Susan Feniger
Nutritional information is based on using 8 oz sirloin steaks.