Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1/4 cup vegetable oil

  3. 6 dried chili peppers, stemmed and cut into thin strips

  4. 1 cup chopped onion

  5. 1 1/2 tsp. minced garlic

  6. 1/2 cup beef broth

  7. 4 tbsp. fresh lime juice, divided

  8. 2 tsp. dried cumin

  9. 1 1/2 tsp. salt

  10. 1 tsp. brown sugar

  11. 4 New York strip steaks, about 6 to 8 ounces each

Instructions Jump to Ingredients ↑

  1. combine the oil, chili pepper strips, onion and garlic in a medium skillet over medium low heat. Cook until the onion is tender, stirring occasionally. Transfer the mixture to a blender and add the broth, 2 tbsp. lime juice, cumin, salt and brown sugar. Blend the marinade until almost smooth. Place the steaks in a gallon size resealable plastic bag. Pour 1/2 of the marinade over the steaks. Seal the bag and refrigerate the steaks at least 30 minutes and up to 2 hours. Refrigerate the remaining marinade.

  2. Prepare the grill. Remove the steaks from the marinade and arrange on an oiled grill rack. Grill the steaks over medium coals to desired doneness, turning and basting occasionally with the reserved marinade. Divide the steaks between plates. Brush the steaks with additional marinade and drizzle with the remaining 2 tbsp. lime juice before serving.


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