| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Gma4 |
1 |
Servings |
INGREDIENTS
| 8 |
|
New York strip steaks, 10 |
|
|
ounces each |
|
|
Garlic and Hot Pepper |
|
|
Marinade |
|
|
Salt |
|
|
Pepper |
| 8 |
c |
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 |
|
Parsley |
| 4 |
|
Whole New Mexico red chiles |
|
|
coarsely chopped |
| 4 |
|
Whole ancho chiles, coarsely |
|
|
chopped |
INSTRUCTIONS
Place the steaks in a shallow bowl and cover with 3/4 of the marinade
(refrigerate the remainder). Let marinate, refrigerate, for two days,
turning once after the first day. Prepare a grill or preheat the
broiler. Bring the extra marinade to room temperature. Remove excess
marinade from the steaks and season them on both sides to taste with
salt and pepper. Grill or broil to your liking, or about 4 minutes on
each side for medium rare. Slice the steaks and place on a large
serving platter. Spoon the remaining marinade around the steaks.
Yields 8 servings. Garlic and Hot Pepper Marinade: Combine all the
ingredients in a mixing bowl. 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.
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