The Pokey Smokers

Adapted from Boy Meets Grill. Makes about 2 cups.

Bobby Flay uses this marinade for grilled rib-eye steak, which is quite tasty. But we use it more often to marinate flank steak or skirt steak for fajitas. Jori’s mother also used this marinade for lamb kebobs–to rave reviews–on the occasion of our engagement party.

Ingredients

• 6 cloves garlic, peeled
• 3 bay leaves
• 2 jalapeno peppers, or more to taste
• 1 tablespoon kosher salt
• 1/4 cup white wine vinegar
• 1 tablespoon ancho chile powder
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh flat-leaf parsley
• 1/4 cup fresh or 2 tablespoons dried oregano leaves (fresh is better, but not always readily available)
• 1/3 cup olive oil

Directions

Place all ingredients in a food processor and process until smooth.

Ingredients

• 1 cup red wine
• 4 tablespoons butter, sliced
• 2 sirloin strip steaks, 6 to 8 oz each, 3/4 to 1 inch thick
• 1 large potato, sliced into matchsticks
• 1 cup vegetable oil
• Kosher salt
• 2 tablespoons black peppercorns
• 2 tablespoons white peppercorns

Directions

Heat red wine in saucepan. Reduce to about 1/4 cup, then whisk in butter slices.

While wine is reducing, prepare steaks: trim, pat dry, season with salt.

Grind peppercorns using molcajete or mortar and pestle. Make a thin layer of peppercorn mixture on a plate; press steaks into mixture to form crust.

Heat cast iron skillet over hot fire. Add vegetable oil to about 1/4 inch deep.

When oil is hot, add potato matchsticks. Fry for three minutes, drain on paper towels, then return to pan for 1 minute. Drain again and season with salt. Pour off excess oil from pan, leaving film on bottom.

Add steaks to pan. Sear for 3 minutes on one side, then turn and sear for 2-3 minutes on the other side, until internal temperature is 120 degrees. Remove to platter, cover and let rest for 10 minutes.

Slice into the less attractive of the steaks to confirm doneness. Plate the other steak, arranging potato matchsticks as desired. Top steak with wine sauce and serve.