A spicy cook-off winner from Captain Eric "Disco" Dominijanni. The heat of the habanero is most noticeable in the dipping sauce, so be sure to reserve the marinade.
In a medium bowl, mix everything except for the steaks and olive oil. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press out the air, seal the bag, and turn several times to coat the meat. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.
Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for about 10 seconds. Set aside about half of the marinade for basting the steaks. For the remaining marinade in the saucepan, reduce the heat to a simmer and cook until it has reduced to the consistency of a dipping sauce, 5 to 10 minutes, stirring occasionally. Set aside.
Pat the steaks dry with paper towels. Lightly coat the steaks with oil. With the lid closed, grill the steaks over direct high heat until cooked to desired doneness, 5 to 7 minutes for medium-rare, turning once and basting with a little of the boiled marinade. If flare-ups occur, move the steaks temporarily over indirect high heat. Remove from the grill and let rest for 2 to 3 minutes. Serve warm with the dipping sauce on the side.
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4|
|Calories from Fat: 83 (23%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 117.7mg||36 %|
|Sodium 2043.5mg||70 %|
|Potassium 887mg||23 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 16.3g|
|Protein 52.8g||75 %|
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Calories per serving: 360
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