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2 large rib-eye or strip loin steaks, at least 1-in. thick
2 jalapenos
4 garlic cloves
1/2 tsp salt
1/2 tsp coarsely ground or cracked black pepper
Grease grill, then preheat barbecue to high. Trim any excess fat from sides of steaks. Lightly score steaks on both sides, no more than 1/8 inch (0.3 cm) deep, in a diamond pattern about 1/2 inch (1 cm) apart. Slice jalapeños in half. Remove seeds and discard. Finely chop jalapeños.
Peel garlic and coarsely chop. Using a heavy-duty garlic press, press jalapeños into a small bowl. Repeat with garlic, adding to jalapeños in bowl. Stir in salt and pepper. Firmly rub mixture onto both sides of steaks. Then place steaks on grill and reduce heat to medium-high. Grill, from 6 to 7 minutes per side for medium-rare. Serve with your favourite potato salad and a platter of sliced tomatoes spritzed with balsamic vinegar and sprinkled with shredded basil.
Calories 185, Protein 21.7g, Carbohydrates 1.6g, Fat 9.6g, Fibre 0.2g, Sodium 333mg.