Recipe by lazyme
Posted for ZWT7. Times do not include marinate time.
Top Review by Muffin Goddess
This was a great change from our usual carne asada! I was planning to serve it with Recipe#456472 , which has a much longer marinating time, so I just marinated the steak alongside the chicken for 1.5 days. Rather than making a special grocery run for some sirloin steaks, I just used the tenderloins that I had in the fridge. In hindsight, I probably should've just sliced the onion for the marinade rather than chopping it -- the longer marinating time made the onion flavor a little strong in the finished steak, which I think would've been tamed a bit with bigger onion pieces. The steak on it's own was really good, but I agree with FloridaNative about the chili lime sauce. That stuff just put this steak over the top! It was fairly spicy, but not overly so (not for us, anyhow). Nice and herby, with a gorgeous emerald-green color that made it as pleasing to the eye as it was to the mouth. I added a bit of cilantro along with the parsley, just because we love it so much, and it was perfect. In addition to the chicken, I also served this with fresh guacamole, refried pintos and warm corn tortillas. DH was VERY happy with dinner tonight, thanks for posting! Made by a fellow Emerald City Shaker for ZWT7
- 4 sirloin steaks, 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 white onion, finely diced
- 4 large garlic cloves, chopped
- 3 limes, juice of
- 1⁄2 bunch italian parsley, chopped
Directions See How It's Made
- 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).
- 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, turning every couple of hours for about 4 hours.
- Preheat the grill.
- Remove the steaks from the marinade, shaking off any 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, then serve with the chile lime sauce.