Recipe By : Christopher's Restaurant, D.C. (1969) (updated 9/22/07)
Serving Size : 4
1 pound top sirloin steak -- cut in 2" pieces
* If using chiles, remove the stems, cut in half and remove all seeds and ribs (wear rubber or latex gloves if needed). Mince them very finely and add them to the marinade with along the garlic.
Place meat into a large glass bowl. Whisk remaining ingredients except salt in a small bowl, and pour over meat. Toss to coat well, cover and refrigerate about 24 hours, stirring occasionally.
Remove meat from marinade. Pat dry with paper towels. Heat a large heavy skillet over medium-high heat. Add the meat and sear, turning occasionally, until browned on all sides but still pink inside, about 7-8 minutes. (This beef is definately much better rare or medium-rare---otherwise it will be come like shoe leather. Serve sizzling hot in individual serving dishes.
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved