With Jalapeño-Lime Salsa
Total time: about 22 minutes
A gas or charcoal grill – preheated to 450˚F
Non-stick cooking spray
Large sheet aluminum foil
2 jalapeño peppers chopped
2 teaspoons kosher salt
2 small white onions, chopped
6 cloves garlic, chopped
1/2 cup freshly squeezed lime juice
1/3 cup dry red wine
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1 cup coarsely chopped Italian parsley
4 (1/2-pound) sirloin steaks, 1 1/2-inches thick
Combine the peppers, salt, onions, garlic, lime juice, wine, oregano, bay leaf, black pepper, and the parsley, in a bowl in a blender or food processor, and process with 2-3 pulses to get a salsa-like texture. The amount will be approximately 1 cup. Cover and keep at room temperature until ready to use.
Brush both sides of the steaks with the olive oil; spray the grill with non-stick cooking spray, then place the sprayed grill on pre-heated barbecue.
Place the steaks on the grill over direct heat, and cook for 5 to 6 minutes per side, to an internal temperature of 145˚F for medium-rare.
Remove the steaks and place on a heated platter, cover with foil, let stand for 5 minutes.
Serve the steaks with the room temperature salsa.