BRAVA RIB EYE STEAK WITH JALAPENO CILANTRO SALSA

Ingredients:

1 (5 pc)	kg	MONTEREY RIB EYE STEAK OR T-BONE STEAKS, 3/4-1 inch thick
1/4	cup	olive oil for pan-grilling

6	cloves	garlic, crushed
2	pc	jalapeno peppers, seeded, deveined and cut into large chunks
2 (340 g)	pc	lime (dayap), to make 1/2 cup juice
3	tbsp	olive oil
1	tsp	iodized fine salt

4	pc	jalapeno peppers, seeded, deveined and cut into large chunks
3	cups	cilantro leaves
2	cloves	garlic, peeled
2 (340 g)	pc	lime (dayap), to make 1/2 cup juice
3/4	cup	olive oil
1/2	tsp	iodized fine salt

Procedure:

Sauté garlic and jalapeno in a pan with oil over medium heat until soft. Transfer to a blender or food processor and puree with the rest of the ingredients. Pour into a shallow dish and add steaks. Marinate steaks for 1 hour. Drain and set aside.
Meanwhile, prepare the salsa. Place all salsa ingredients in a blender or food processor and pulse/blend until all the ingredients are completely crushed and smooth as sauce. Pour in a bowl. Add more olive oil if salsa is too thick. Mix well.
Brush steaks with oil then grill or pan-fry steaks over medium to high heat for about 3-4 minutes per side for medium rare. Serve with salsa.

Makes 5 servings.

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