August 29, 2009



This recipe can be used on any type of beef you might choose. Steaks and roasts are the first to come to mind. First remove the stems and seeds from the jalapenos. Then in a blender mix the following:

2-4 fresh jalapeno peppers
Can substitute 1/2 to 1 tsp
red pepper flakes.
1/2 cup of dry red wine
1/4 cup extra virgin olive oil
3 cloves of garlic, crushed
1 tsp parsley
1 tsp salt
1 tsp cracked black pepper
1/8th tsp tobasco
A couple of 1" ribeye or sirloin steaks

Blend all ingredients until smooth. Place steaks and marinade in a sealable plastic bag for 6 to 8 hours in the refrigerator. Fire up the grill so that the coals are really hot. Next remove the steaks allowing excess marinade to drip off and place the steaks directly over the coals. Cook until desired doneness has been reached. Enjoy!

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