A spicy southwestern-style sauce is basted on steaks during the grilling process resulting in mouthwatering, barbecue-glazed steaks.
1/4 cup peanut oil
1 onion, chopped
4 garlic cloves, minced
2 jalapeños, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound roma tomatoes, seeded and chopped
1/2 cup chopped fresh cilantro
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup orange juice
1/2 cup fresh lime juice
1/4 cup olive oil
3 tablespoons pure maple syrup
3 tablespoons white wine vinegar
3 pounds steak
- Heat peanut oil in a large, heavy skillet over medium-high heat. Sauté chopped onion, chopped garlic cloves, and chopped jalapeños, about 3 minutes. Add cumin, coriander, chopped italian tomatoes, chopped cilantro, cinnamon, and cloves. Cook for 5 minutes then stir in orange juice, lime juice, olive oil, maple syrup, and white wine vinegar. Boil until thickened, about 20 minutes. Cool slightly and transfer to a blender and purée until smooth.
- Place steaks on dish and coat with marinade, refrigerate for 4 hours.
- Grill the steaks for about 7 minutes on each side, basting often with the marinade.
Makes 6 servings.