Recipe: Grilled Top Sirloin Steak with Jalapeño Lime Marinade
If it's one thing we're guilty of, it's giving jalapeños an awful lot of air time around here. In one sense, we should apologize. In another, hey, we pay the bills. And in another, well, all can be forgiven when presented over a hunk of grilled red meat. So I dedicate this to you.
This is pretty easy because you create the marinade and prep the meat at home, which means cooking at camp is that much quicker and simpler. Marinading your steak in your home kitchen before embarking on your road trip yields some tasty results. The marinade spikes your meat for hours, or days, and produces bonus flavors in ways you may have never known before. And you'll be extra stoked when it's coming off the camp grill.
- 4 jalapeño peppers
- 2 peeled garlic cloves
- 1-1/2 teaspoons cracked black pepper
- 1 tablespoon salt
- 3/4 cup lime juice
- 1 tablespoon olive oil
- 1 tablespoon dried oregano
- 1-1/2 pounds steak, your choice of cut (top sirloin in this example)
- Create the marinade. In a food processor, put the jalapenos, garlic, pepper, salt lime juice and oregano until it turns into a pulp.
- Put the steak and marinade into a freezer bag, mix it around to cover the meat well.
- Pack it, head out on your trip.
- At camp, grill your steak as usual. Low and slow.