This spicy steak appetizer packs big flavor into a little bite.

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Ingredients

Directions

  • Process garlic, bay leaves, jalapenos, chile powder, salt, and 2 tablespoons vinegar in a blender until a paste forms. Transfer to a mixing bowl. Add herbs. Whisk in remaining 2 tablespoons vinegar and the oil until smooth.

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  • Put steak in a baking dish, and coat both sides with marinade. Refrigerate steak, covered, overnight.

  • Heat a grill pan or grill to medium-high heat. Scrape marinade from steak. Grill steak, turning once, to desired doneness, 6 to 7 minutes per side for medium-rare.

  • Let steak rest 10 minutes. Cut against grain at an angle into 1/8-inch-thick slices. Place 2 to 3 slices on each plate. Top with salsa and leeks; garnish with peppercorns.

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