Grilled steak with garlic and hot pepper marinade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | New York strip steaks; 10 ounces each | |
| Garlic and Hot Pepper Marinade | ||
| Salt | ||
| Pepper | ||
| 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 | Parsley |
| 4 | Whole New Mexico red chiles; coarsely chopped | |
| 4 | Whole ancho chiles; coarsely chopped | |
Directions
GARLIC AND HOT PEPPER MARINA
1. Place the steaks in a shallow bowl and cover with ¾ of the marinade (refrigerate the remainder).
2. Let marinate, refrigerate, for two days, turning once after the first day.
3. Prepare a grill or preheat the broiler. Bring the extra marinade to room temperature.
4. Remove excess marinade from the steaks and season them on both sides to taste with salt and pepper.
5. Grill or broil to your liking, or about 4 minutes on each side for medium rare.
6. Slice the steaks and place on a large serving platter.
7. Spoon the remaining marinade around the steaks.
Yields 8 servings.
Garlic and Hot Pepper Marinade: 1. Combine all the ingredients in a mixing bowl.
2. May be refrigerated up to one day before using.
Makes about 4 cups.
Converted by MC_Buster.
NOTES : From Executive Chef Bobby Flay Recipe by: Good Morning America Converted by MM_Buster v2.0l.