1/4 cup peanut oil
1 onion, chopped
4 garlic cloves, minced
2 jalapenos, seeded and chopped (see note)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound roma tomatoes, seeded and chopped
1/2 cup chopped cilantro
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup orange juice
1/2 cup lime juice
1/4 cup olive oil
3 tablespoons pure maple syrup
3 tablespoons white wine vinegar
3 pounds steak
Heat peanut oil in a large, heavy skillet over medium-high heat. Saute chopped onion, chopped garlic cloves, and chopped jalapenos, about 3 minutes. Add cumin, coriander, chopped italian tomatoes, chopped cilantro, cinnamon, and cloves. Cook for 5 minutes then stir in orange juice, lime juice, olive oil, maple syrup, and white wine vinegar. Boil until thickened, about 20 minutes. Cool slightly and transfer to a blender and puree until smooth.
Place steaks on dish and coat with marinade, refrigerate for 4 hours.
Grill the steaks for about 7 minutes on each side, basting often with the marinade.
Makes 8 servings.
NOTE:
Because hot peppers contain oils that can burn your eyes, lips and skin, protect yourself when working working with peppers by covering one or both hands with plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.