Grilled Steak With Garlic And Hot Pepper Marinade

By á-174942

Ingredients

• GARLIC AND HOT PEPPER MARINADE:
• 2 cups olive oil
• 1 garlic head cloves smashed
• 2 red bell pepper roasted, quartered, peeled, seeded and coarsely chopped
• 2 yellow bell pepper roasted, quartered, peeled, seeded and coarsely chopped
• 2 poblano pepper roasted, quartered, peeled, seeded and coarsely chopped
• 1/2 cup parsley coarsely chopped
• 4 whole New Mexico red chiles coarsely chopped
• 4 whole ancho chiles coarsely chopped
• STEAKS:
• 8 New York strip steaks - (10 oz ea)
• Salt to taste
• Freshly-ground black pepper to taste
• == ROAST TOMATO & CABRALES BLUE CHEESE ==
• 16 plum tomates halved
• Olive oil as needed
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup crumbled Cabrales blue cheese

Details

Servings 8

Preparation

Step 1

For the Garlic and Hot Pepper Marinade: Combine all ingredients in a mixing bowl.

For the Steaks: Place the steaks in a large shallow baking dish. Pour 1/2 of the marinade over the steaks and turn to coat. Cover and let marinate in the refrigerator at least 4 hours or overnight. Cover the remaining marinade and place in the refrigerator.

One hour before cooking the steaks, remove marinade from the refrigerator and allow it to come to room temperature. Heat a grill pan over high heat until smoking. Remove steaks from the marinade and season with salt and pepper to taste. Grill for 4 minutes on each side for medium-rare doneness.

For the Roasted Tomatoes With Cabrales Blue Cheese: Preheat oven to 400 degrees. Place tomatoes in a baking dish, drizzle with olive oil and season with salt and pepper to taste. Roast until soft, about 15 to 20 minutes. During last 5 minutes of cooking sprinkle the blue cheese over the tomatoes.

This recipe yields 8 servings.