The firewalker! If you like a good marinade with awesome flavor and some heat (but not overpowering) then you'll love this recipe! I've posted the recipe from the website I got it from.
4 beef t-bone steaks, medium thickness
1/2 cup honey
1/2 cup lime juice
1/2 cup fresh cilantro, chopped
1/4 cup Dijon mustard
2 tablespoons canned chipotle chiles in adobo, minced
2 tablespoons adobo sauce
6 fresh garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon black peppercorns, freshly milled
Directions:
1Put the steaks in a very large re-sealable plastic bag.2Mix all the remaining ingredients in a large bowl to make the marinade. Pour this marinade in on the steaks and re-seal the bag. Place in the refrigerator overnight. (Note: I always put the bag inside a large bowl, anticipating leaks).3 Remove the steaks from the bag after marinating is finished and pour the marinade into a saucepan. Bring to a boil over low heat and allow the marinade to simmer for 5 minutes. Use half for basting the steaks as they grill and the other half to serve on the steaks at the table, for those who desire it, (serve "on the side").4Grill the steaks, (cover off!) over very hot charcoal, (or, on a lava-rock gas grill which has been supplemented with a few wet hickory or mesquite chips), about 8 minutes to a side for a medium steak. You'll have to judge this based on the heat of your grill.5Baste the steaks in the boiled marinade as they cook and serve up boiled marinade at the table as well.6NOTE: It is very important that the marinade be boiled to destroy harmful bacteria before basting the steaks or before serving it at the table as a sauce.
4 beef t-bone steaks, medium thickness
1/2 cup honey
1/2 cup lime juice
1/2 cup fresh cilantro, chopped
1/4 cup Dijon mustard
2 tablespoons canned chipotle chiles in adobo, minced
2 tablespoons adobo sauce
6 fresh garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon black peppercorns, freshly milled
Directions:
1Put the steaks in a very large re-sealable plastic bag.2Mix all the remaining ingredients in a large bowl to make the marinade. Pour this marinade in on the steaks and re-seal the bag. Place in the refrigerator overnight. (Note: I always put the bag inside a large bowl, anticipating leaks).3 Remove the steaks from the bag after marinating is finished and pour the marinade into a saucepan. Bring to a boil over low heat and allow the marinade to simmer for 5 minutes. Use half for basting the steaks as they grill and the other half to serve on the steaks at the table, for those who desire it, (serve "on the side").4Grill the steaks, (cover off!) over very hot charcoal, (or, on a lava-rock gas grill which has been supplemented with a few wet hickory or mesquite chips), about 8 minutes to a side for a medium steak. You'll have to judge this based on the heat of your grill.5Baste the steaks in the boiled marinade as they cook and serve up boiled marinade at the table as well.6NOTE: It is very important that the marinade be boiled to destroy harmful bacteria before basting the steaks or before serving it at the table as a sauce.
