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Brazilian Steaks With Jalapeño-Lime Salsa

Brazilian Steaks  With Jalapeño-Lime Salsa
Thursday, 08 October 2009


Brazilian Steaks

With Jalapeño-Lime Salsa

Total time: about 22 minutes


At a glance
Latin American
Cooking Method
Main Course

A gas or charcoal grill - preheated to 450˚F

Food processor

Pastry brush

Non-stick cooking spray

Heated platter

Large sheet aluminum foil


2 jalapeño peppers chopped

2 teaspoons kosher salt

2 small white onions, chopped

6 cloves garlic, chopped

1/2 cup freshly squeezed lime juice

1/3 cup dry red wine

2 teaspoons dried oregano

1 teaspoon freshly ground black pepper

1 cup coarsely chopped Italian parsley

4 (1/2-pound) sirloin steaks, 1 1/2-inches thick

Olive oil


Brazilian Steaks

Step 1:

Combine the peppers, salt, onions, garlic, lime juice, wine, oregano, bay leaf, black pepper, and the parsley, in a bowl in a blender or food processor, and process with 2-3 pulses to get a salsa-like texture. The amount will be approximately 1 cup. Cover and keep at room temperature until ready to use.

Step 2:

Brush both sides of the steaks with the olive oil; spray the grill with non-stick cooking spray, then place the sprayed grill on pre-heated barbecue.

Step 3:

Place the steaks on the grill over direct heat, and cook for 5 to 6 minutes per side, to an internal temperature of 145˚F for medium-rare.

Step 4:

Remove the steaks and place on a heated platter, cover with foil, let stand for 5 minutes.

Step 5:

Serve the steaks with the room temperature salsa.


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