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grilling Brazilian, Latin American
Brazilian Marinated Steaks with Chile Lime Sauce

Photo by: Joseph De Leo
Comments: 0


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.

Yield: Serves 4


  • 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

Nutrients per serving (% daily value)

Nutritional information is based on using 8 oz sirloin steaks.

479kcal (24%)
80mg (8%)
17mg (29%)
32mcg RAE (1%)
107mg (36%)
705mg (29%)
12g (58%)
29g (45%)
4mg (22%)

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