Brazilian Marinated Steaks With Chile Lime Sauce - cooking recipe

Ingredients

CHILE LIME SAUCE
5 malagueta hot peppers (or to taste but for gosh sakes don't wimp out, use SOME!) or 5 jalapeno peppers (or to taste but for gosh sakes don't wimp out, use SOME!)
1 teaspoon salt
1 small white onion, finely diced
4 large garlic cloves, finely chopped
1/2 bunch italian fresh parsley leaves, rough chopped
3 limes, juice of
STEAKS
4 sirloin steaks, 1 1/2-inch thick
1/2 cup freshly-squeezed lime juice
1/3 cup dry red wine
1 small onion, finely chopped
4 garlic cloves, finely chopped
2 teaspoons dried oregano
1 bay leaf
1 teaspoon coarse salt
1 teaspoon fresh ground black pepper

Preparation

SAUCE: Place the peppers and salt in a mortar and crush them with the pestle or take the less energetic way and process them in a blender or food processor until you have a thick paste.
Gradually add the onion and garlic and continue to mash into the paste.
Then add the parsley to the paste, mashing as you do.
Stir in the lime juice until you have a thick,liquid sauce.
Cover and let stand at room temperature.(Makes about 1/2 cup).
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STEAKS: Place the steaks in a single layer in a large glass or ceramic baking dish.
Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
Cover and refrigerate, turning every couple of hours -- for about 4 hours.
Preheat the grill. Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.