| Prep Time | 14 hours |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 4 6-8 oz. petite sirloin steak
- 1 tbsp kosher salt
- 1/4 cup extra-virgin olive oil
- 2 lemons juiced and finely grated zest
- 5 leaves from sprigs of Mariposa Farms Fresh Thyme
- 1 clove garlic minced
- 1 tbsp red wine vinegar
- 1 tsp freshly ground black pepper
- 5 1/2 oz. Mariposa Farms Dried Habaneros
- 5 2 oz. Mariposa Farms Dried Pasilla Negro
- 10 2 oz. Mariposa Farms Dried Guajillo Chile
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 tbsp whole peppercorns
- 4 tbsp kosher salt
Ingredients
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Instructions
- In a small bowl, combine 1 tbsp of the kosher salt, olive oil, lemon juice and zest, thyme, garlic, red wine vinegar and black pepper and whisk to blend.
- Rub steaks with the marinade and place in a zip-top bag or non-reactive dish and refrigerate overnight.
- Place the dried peppers in a hot skillet and lightly toast over a low flame.
- Let cool and then remove the stems and seeds.
- Roughly chop the peppers.
- Put the peppers and remaining ingredients in a small blender and process until finely chopped.
- If whole seeds or peppercorns remain, mash them by hand in a mortar and pestle and then add to the mixture.
- When ready to grill the steaks, heat a charcoal or gas grill on high heat. Remove steaks from the bag or dish and lightly sprinkle both sides with the rub.
- Cook over a hot grill, searing on one side, then flipping once.
- Cook to desired temperature, preferably medium-rare (130-135 degrees F on a digital thermometer)
- Let rest for a few minutes before serving.
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