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1
In a small, heavy saucepan, combine all the marinade ingredients and bring to a simmer over medium heat.
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2
Cook for about 10 minutes, stirring occasionally.
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3
Remove from the heat.
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4
Set aside and let cool to room temperature.
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5
Lay each steak flat on the counter and tie each one horizontally so that the meat forms a tight, round package.
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6
You will need 6 pieces of kitchen twine, each measuring about 18 inches long.
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7
Spread half the marinade over the bottom of a nonreactive casserole or deep baking pan just large enough to hold all 6 steaks snugly but without crowding.
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8
Arrange the steaks in the pan and coat with the remaining marinade.
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9
Cover and refrigerate for at least 3 hours or up to 5 hours.
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10
Remove the steaks from the marinade and place them on a double thickness of paper towels to dry.
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11
Light a fire in a charcoal grill or preheat a gas grill to medium.
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12
Set the peppers over the hottest part of the grill and cook until they begin to char.
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13
Turn with tongs and continue grilling until the peppers are charred on all sides.
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14
Stand by the grill during this time, the peppers cook quickly.
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15
Using tongs to turn them prevents them from splitting open.
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16
Transfer immediately to a container just large enough to hold them.
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17
Cover tightly with plastic wrap and let the peppers cool to the touch.
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18
Rub the charred skin off the peppers.
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19
Remove the seeds and ribs from the peppers.
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20
Cut the peppers into strips.
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21
About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature.
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22
Season the steaks with salt and pepper and brush with half the oil.
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23
Grill for 7 minutes on 1 side.
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24
Turn and grill for 7 minutes longer on the other side.
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25
Turn 1 more time and grill for about 2 minutes longer for rare steak.
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26
Grill for 1 to 2 minutes longer for medium-rare.
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27
Take care when turning the steaks to that the grill marks on the meat are perpendicular to the grate.
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28
Transfer the steaks to a warmer platter and remove the twine.
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29
Place a medium saute pan or skillet on the hottest part of the grill.
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30
Put the remaining 1 1/2 tablespoons oil and the sliced onions in the pan and cook, stirring, for about 5 minutes, or until the onions are lightly browned.
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31
Add the pepper strips and cook for about 2 minutes, or until heated through.
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32
Serve the steaks on warmed large plates with the grill marks showing.
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33
Carefully spoon the pepper and onions over half of each steak so that the grill marks are clearly visible.
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34
Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened.
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35
Turn frequently so that the cloves soften but do not brown.
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36
Slide the cloves from the skillet onto a plate to cool to the touch.
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37
Squeeze the softened garlic pulp from the individual cloves.
