Prep 5 mins
Cook 15 mins
When I'm in the mood for something spicy on the grill, this is one I really like.
- 2 cups dry red wine
- 1 cup chopped onion
- 1 tablespoon chili powder
- 1 tablespoon prepared horseradish
- 1⁄2 teaspoon ground red pepper (cayenne)
- 1 poblano chile, seeded and cut into strips
- 2 cloves garlic, crushed
- 1 1⁄2 lbs top sirloin steaks
- Combine all ingredients except steak in a large resealable plastic bag, mix well.
- Add steak, turn to coat.
- Seal bag and refrigerate for 8 hours or overnight.
- When ready to grill, remove steak from marinade, reserving the marinade.
- Grill steak to desired doneness.
- Meanwhile, in medium saucepan bring reserved marinade to a boil.
- Reduce heat and cook 5 to 8 minutes or until slightly thickened.
- Serve grilled steak with hot marinade.
The results of this recipe were really good! The sauce is rather deceiving...to taste it from the saucepan it seems spicy, but kind of boring. But once it hits a good sirloin or New York strip, the flavors explode! Maybe it is because there is no salt in the recipe, and the salt on the steak enhances the spicy flavor. It reminded me of a good cracked peppercorn steak from a restraunt..without the peppercorns! I was somewhat disappointed in the marinade quality though. We marinated 4 steaks and had one plain due to one of my kids not liking spicey stuff. In placing the steaks on the grill, and bringing them back inside, we lost track of the one that had not been marinated...and could not really tell the difference between them all! I will make this again because of the final result though...it was yummy!