Ingredients
- 4 (2 pounds) beef sirloin steaks (1/2 pound each steak - 1 1/2-inches thick)
- 1/2 cup lime juice (freshly squeezed)
- 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
- CHILE LIME SAUCE
- 5 malgueta bell peppers (or 5 jalapeno peppers)
- 1 teaspoon salt
- 1 small finely chopped white onion
- 4 large chopped garlic cloves
- 3 limes, juiced
- Italian parsley, (1/2 bunch, chopped)
How to Make
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Step 1: For the Chile Lime Sauce: Combine all ingredients in a mini-chopper or blender, and blend or grind until a paste is formed. (Makes about 1/2 cup).
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Step 2: Place the steaks in a single layer in a large glass or ceramic baking dish.
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Step 3: Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
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Step 4: Cover and refrigerate, turning every couple of hours for about 4 hours.
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Step 5: Preheat the grill.
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Step 6: Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
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Step 7: Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.
We hope you enjoy this recipe!
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