Cook The Book: Churrascaria Marinated Steaks With C

Name: Cook The Book: Churrascaria Marinated Steaks With Chile-Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 jalapeno peppers, stemmed, seeded, and chopped; 2 teaspoons kosher or flake salt; 2 white onions, chopped; 12 cloves garlic, chopped; 4 (1/2 pound sirloin steaks, 1 1/2 inches thick); 1/2 cup freshly squeezed lime juice (about 3 limes); 1/3 cup dry red wine; 2 teaspoons dried oregano; 1 bay leaf; 1 teaspoon freshly ground black pepper; 1 cup loosely packed coarsely chopped Italian parsley

Servings: persons

5 jalapeno peppers, stemmed, seeded, and chopped
2 teaspoons kosher or flake salt
2 white onions, chopped
12 cloves garlic, chopped
4 (1/2 pound sirloin steaks, 1 1/2 inches thick)
1/2 cup freshly squeezed lime juice (about 3 limes)
1/3 cup dry red wine
2 teaspoons dried oregano
1 bay leaf
1 teaspoon freshly ground black pepper
1 cup loosely packed coarsely chopped Italian parsley

1
Combine the jalapenos, 1 teaspoon of the salt, half the onions, and one-third of the garlic in a blender or food processor, and process until a paste is formed. You'll have about 1/2 cup. Refrigerate until ready to use.
2
Place the steaks in a large baking dish. Mince the remaining onion and garlic. In a bowl, whisk together the lime juice, wine, minced onion and garlic, oregano, bay leaf, remaining 1 teaspoon salt, and the pepper. Pour the marinade over the steaks, turning to coat each steak evenly. Cover and refrigerate, turning every couple of hours, for 4 to 6 hours.
3
Preheat a charcoal or gas grill to 450u00b0F. Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.
4
Remove the jalapeno-onion-garlic sauce from the refrigerator and set aside to bring to room temperature.
5
Remove the steaks from the marinade and wipe off the excess. Transfer the steaks to the grill over direct heat, and cook for five to six minutes per side, to an internal temperature of 145u00b0F for medium-rare.
6
Place steaks on a heated platter, cover with foil, let stand for five minutes. Serve with the sauce.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 jalapeno peppers, stemmed, seeded, and chopped, 2 teaspoons kosher or flake salt, 2 white onions, chopped, 12 cloves garlic, chopped, and more.

Yes, Cook The Book: Churrascaria Marinated Steaks With Chile-Lime Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Churrascaria Marinated Steaks With Chile-Lime Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions