4 12-16 oz. Private Selection Choice Ribeyes
For marinade/sauce:
4T allspice, ground
2t Cinnamon, ground
2T Nutmeg, ground
2T Coriander, ground
12 Scallions, rough chop
4 Garlic Cloves, smashed
8 Jalapenos, rough chop (remove seeds for less heat)
½ C red wine
½ C Canola oil
Place all marinade ingredients in processor and puree until you have a moist paste. Reserve ½ Cup as sauce. Place steaks in remaining marinade and coat. Leave at room temp up to 1 hour or refridgerate overnight. Wipe marinade off steaks for mild or leave on for spicy. Grill over high heat for 5-7 minutes per side for medium-rare. Serve reserved sauce on the side.
Chef Bill Schroeder from Middletown Marketplace
