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January 24, 2005
Top Round w/ Jalapeno Marinade
Ingredients:
3 Jalapeno chili peppers
2/3 cup dry red wine
1/3 cup virgin olive oil
2 lrg. minced garlic cloves
1 tsp. salt
1/2 tsp. pepper
1 top round steak (about 2-1/2 lbs.)
Directions:
Halve the 3 Jalapeno chili peppers and remove their stems, seeds and ribs. Slice the peppers into small pieces. In a small bowl, combine the peppers with 2/3 cup dry red wine, 1/3 cup virgin olive oil, 2 large minced garlic cloves, 1 teaspoon salt and 1/2 teaspoon pepper.
Mix well and set aside.
Using a sharp knife, score the surface of the steak with crisscross cuts about 1/8 inch deep and 2 inches apart. Place the beef in a resealable plastic bag and pour in the jalapeno marinade. Press the air out and seal the bag tightly. Massage the bag gently to distribute the marinade. Place the bag in a bowl in the refrigerator, turning and massaging the bag occasionally, for at least 6 hours.
Remove the beef from the marinade and pat dry with a paper towel. Reserve the jalapeno marinade. Grill over medium heat, turning and brushing with the reserved marinade, until done to your liking. Cook for approximately 15 minutes for rare and 20 minutes for medium, depending on the temperature of your grill.
To serve, carve into thin slices on the diagonal and across the grain. Serve immediately.
This recipe serves 6.
Posted by Kelli Little at January 24, 2005 11:22 AM