Lime-Jalapeno Steaks

Steaks aren’t exactly starving-college-student fare, mosttimes, but Nicole specifically requested one of my steak recipes, so I guess I better go ahead and post it. This is a recent development, so it’s a little fuzzy on measurements. Feel free to adjust to taste. This makes enough sauce for three very large t-bones, so probably enough for four average-size sirloins. Seeding the peppers is probably not necessary as the steaks will actually come out very mildly flavored (see below on serving with the topping).

Ingredients:

• 6 Tbsp lime juice
• ~3-4 Tbsp chopped pickled jalapeno peppers
• ~2 or less Tbsp pressed or minced garlic

Directions:

• Preheat broiler to High.
• Mix ingredients in a small bowl.
• Use non-stick spray and place steaks in a dish suitable for broiling (a high-temperature glass dish or broiling pan).
• Lightly season steaks with salt and pepper, then spoon/spread evenly about half the lime-juice mixture over top of them.
• Broil steaks to desired doneness, flipping them halfway through and applying salt, pepper, and lime-juice mixture on the other side.

Notes:

• Steaks generally are medium-rare in five to seven minutes per side, depending on thickness and proximity to flame or heating element. Your oven/broiler may vary.
• The more garlic and jalapeno you leave on the steaks when serving, the spicier and more garlicky they will be; remove topping to taste before eating.
• Goes well with a light red wine (or margarita!), potato, and a mild green veggie.
• Beware: Lime juice seems to have a tendency to burn if it gets in the broiling pan. I haven’t caught anything on fire yet, but you may see a good deal of smoke. Try to keep the lime juice on the steaks as much as possible. Placing one steak in a large broiling dish seems particularly to trigger the problem, as the dish will accumulate relatively little steak juice during cooking and any lime-juice runoff will rapidly burn.