8 New York strip steaks, 10 ounces each
garlic and hot pepper marinade
salt
pepper
Place the steaks in a shallow bowl and cover with 3/4 of the marinade, refrigerate the remainder. Let marinate, refrigerate, for two days, turning once after the first day. Prepare a grill or preheat the broiler. Bring the extra marinade to room temperature. Remove excess marinade from the steaks and season them on both sides to taste with salt and pepper. Grill or broil to your liking, or about 4 minutes on each side for medium rare. Slice the steaks and place on a large serving platter. Spoon the remaining marinade around the steaks. 8 servings.
Garlic and Hot Pepper Marinade
8 cups pure olive oil
1 head garlic clove, smashed
1 red bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 yellow bell pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 poblano pepper, roasted, quartered, peeled and seeded, coarsely chopped
1 bunch of parsley
4 whole New Mexico red chiles, coarsely chopped
4 whole ancho chiles, coarsely chopped
Combine all the ingredients in a mixing bowl. May be refrigerated up to one day before using. Makes about 4 cups.
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