HOT & SPICY MARINATED STEAK

• 2 garlic cloves, peeled
• 2 jalapeno peppers, cut in half lengthwise and stems and seeds removed
• 2/3 cup dry red wine
• 1/3 cup olive oil
• 1/2 cup fresh parsley sprigs
• 1/2 tsp. black pepper
• 6 sirloin steaks.

In a food processor, process garlic until minced. Add peppers to food processor and process until finely chopped. Add wine, olive oil, parsley and black pepper; process until smooth.

Score surface of steaks about 1/8 inch deep and 2 inches apart. Place steaks in a large plastic bag and pour in marinade. Press out any air and seal tightly. Massage bag to distribute marinade evenly. Refrigerate overnight or at least four hours, turning and massaging bag occasionally. Preheat grill to medium-high heat. Remove steaks from bag and grill, turning only once and brushing with the reserved marinade, until desired doneness is reached.