Prep 35 mins
Cook 0 mins
Gives a great flavor to steaks, also is great on chicken.
- 1 -3 serrano peppers or 1 -3 jalapeno chile, seeded and minced
- 1 -2 ancho chili
- 2 tablespoons dried onion flakes
- 1 tablespoon dried oregano
- 1⁄2 cup Bourbon
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons minced garlic
- Soak ancho chiles in warm water for 30 minutes or until soft; remove from water saving 1/2 cup of liquid; remove stems and seeds and discard; then chop anchos into small pieces.
- Combine all remaining ingredients (including chopped anchos) and the reserved 1/2 cup of liquid (from soaking anchos).
- Place marinade over steaks (a resealable ziplock bag works nicely) for up to 12 hours (refrigerated).
- After marinating, bring steaks to room temperature, remove from marinade, pat dry with paper toweling, and prepare as desired.
- Makes about 1 cup of marinade, enough for several steaks.
Great marinade on chicken. I used Balsamic vinegar for a little extra flavor. We have steak very rarely, so I am looking forward to trying this on a steak.
Wonderful! Thanks for suggesting this marinade for buffalo steaks. I did increase the olive oil to 1/4 cup and used 1 canned pickled jalapeno and 2 dried New Mexico chiles -- not too spicy just perfect steak! Thanks for sharing -- this is a must for delicious, tender steaks with lots of flavor!
Used this on a couple of New York strip steaks. Sweet and hot and juicy and tender.