INGREDIENTS
- 6 large garlic cloves, unpeeled
- 4 fresh serrano or 2 fresh jalapeno chiles, stemmed
- 1/4 cup fresh lime juice
- 2 tablespoons tablespoons vegetable or olive oil, plus more for the steaks
- Salt
- 6 ribeye steaks about 1-inch thick (they'll weigh about 10 to 12 ounces each)
- Salsa Huevona for Serving
- olive oil
INSTRUCTIONS
In a small ungreased skillet, roast the unpeeled garlic and the chiles over medium heat, turning occasionally, until both are soft and blotchy black in places - 5 to 10 minutes for the chiles, 10 to 15 minutes for the garlic. Cool, then peel the garlic. Place both garlic and chiles in a food processor along with the lime juice and oil. Run the machine until the mixture is as smoothly pureed as possible. Season highly with salt, usually about 1 1/2 teaspoons.
Smear the mixture over both sides of the steaks, cover and refrigerate for 1 hour.
Light a charcoal fire and let the coals burn until they are covered with gray ash; position the grill grate and let it heat for a couple of minutes. Spray or brush the steaks on both sides with a little oil. Lay on the grill grates and let cook for 3 or 4 minutes, until the grates have nicely seared beautiful grill marks into the meat - don't attempt to move the steaks until you can see nice grill marks. Flip the steaks and cook until as done as you like (typically about 2 to 3 minutes longer for medium rare). I like to let the steaks rest for a few minutes (on a cool part of the grill, a grate suspended over the back of the grill or a very low oven) before serving to allow the meat to reabsorb all the juices. Serve with Lazy Salsa or another salsa or hot sauce of your liking.
