Best Hot Pepper Steak Marinade Recipes

Grilled Steak with Garlic and Hot Pepper Marinade with Roasted Tomatoes with Cabrales Blue Cheese image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 15

2 cups olive oil
1 head garlic cloves, smashed
2 red bell pepper, roasted, quartered, peeled, seeded and coarsely chopped
2 yellow bell pepper, roasted, quartered, peeled, seeded and coarsely chopped
2 poblano pepper, roasted, quartered, peeled, seeded and coarsely chopped
1/2 cup parsley, coarsely chopped
4 whole New Mexico red chiles, coarsely chopped
4 whole ancho chiles, coarsely chopped
8 New York strip steaks, 10 ounces each
Garlic and Hot Pepper Marinade
Salt and pepper
16 plum tomates, halved
Olive oil
Salt and pepper
1/2 cup crumbled Cabrales blue cheese

Steps:

For the Marinade:
Combine all ingredients in a mixing bowl.
For the steaks:
Place the steaks in a large shallow baking dish. Pour 1/2 of the marinade over the steaks and turn to coat. Cover and let marinate in the refrigerator at least 4 hours or overnight. Cover the remaining marinade and place in the refrigerator. One hour before cooking the steaks, remove marinade from the refrigerator and allow it to come to room temperature. Heat a grill pan over high heat until smoking or heat up an outdoor grill Remove steaks from the marinade, discard marinade, and season with salt and pepper, to taste. Grill for 4 minutes on each side for medium rare doneness. Use the other 1/2 of the marinade to serve with the steaks.
For the Roasted Tomatoes:
Preheat oven to 400 degrees F. Place tomatoes in a baking dish, drizzle with olive oil and season with salt and pepper to taste. Roast until soft, about 15 to 20 minutes. During last 5 minutes of cooking sprinkle the blue cheese over the tomatoes.

Hot Pepper Steak Marinade image

Provided by HotPepperRosemaryJe

Time 1h5m

Yield 3 cups

Number Of Ingredients 14

10 jalapeno peppers
5 fresh cayenne peppers
1 green bell pepper
2 banana peppers
4 roma tomatoes
2 garlic cloves
1 tablespoon creole seasoning
1/2 cup vinegar
1 cup water
1/2 lime, juice of
1 cup sugar, packed brown
1/4 cup granulated sugar
1/4 cup soy sauce
6 ounces tomato paste

Steps:

Roast jalapeno, cayenne, green pepper, and banana peppers (oven roasted method or on the grill. I do both and then wrap them in in foil and put them in a brown paper bag to sweat). They are roasted enough when the skins start to pucker all over and blacken!
Peel and deseed roasted peppers, wearing plastic gloves.
Peel tomatoes and garlic. I blanch my tomatoes til the skins crack and cool in cold water, then peel off the skin.
In a food processor, process tomatoes and garlic until they're almost smooth.
In a medium pot, combine pepper mixture and all other ingredients.
Over medium heat, cook mixture until it reaches the consistency you want. (It thickens as it cooks).
Let cool and pour into air tight storage containers.
A little mix goes a long way, but the marinade keeps well in the fridge for a good long time, so this 3 cup batch is likely to last a while.
If you are planning to use this for venison, add some Italian dressing to the mix!

Nutrition Facts : Calories 472.3, Fat 1.3, SaturatedFat 0.2, Sodium 1811.5, Carbohydrate 113.4, Fiber 8.3, Sugar 100.2, Protein 8.8