Brazilian Marinated Steaks with Chile Lime Sauce

Name: Brazilian Marinated Steaks with Chile Lime Sauce
Ingredients: 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; 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

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Cooking with Too Hot Tamales

Published by William Morrow

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This image courtesy of Joseph DeLeo

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.

NotesPreserved 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.

Serves4

Cooking Methodgrilling

CostModerate

Easy

Total Timehalf-day

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Equipmentblender, grill, grill pan

Mealdinner

Taste and Textureherby, hot & spicy, meaty, tangy, tart

Ingredients

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
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

Instructions

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.