Brazilian Marinated Steaks with Chile Lime Sauce

• 4 (1½ inch thick) shell, sirloin, or rib-eye steaks
• ½ cup freshly squeezed lime juice
• 1/3 cup dry red wine
• 1 small onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 teaspoons dried oregano
• 1 bay leaf
• 1 teaspoon freshly ground black pepper

Chile Lime Sauce (Makes about 1/2 cup):

• 5 to 10 preserved malagueta peppers (see Notes), chopped
• 1 teaspoon coarse salt
• 1 small white onion, finely diced
• 4 large garlic cloves, chopped
• Juice of 3 limes
• ½ bunch Italian parsley, leaves only, chopped

For the Steaks:

Place the steaks in a single layer in a large glass or ceramic baking dish. Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly. Cover and refrigerate 4 to 6 hours, turning occasionally.

Preheat the grill or heat a griddle pan over high heat.

Remove the steaks from the marinade, shaking off the excess, and grill 6 to 8 minutes per side, or until done to taste. Transfer to a platter and let the steaks rest, loosely covered with foil, for 5 minutes, for the juices to settle. Serve with the chile lime sauce.

For the Chile Lime Sauce:

Combine all of the ingredients in a mini chopper or a blender, or use a mortar and pestle. Blend or grind until a paste is formed.