by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 1 cup olive or canola oil
- 3 cloves garlic
- Zest of 1 lime
- 3 dried chipotle chiles, stems removed
- 1 cup chopped scallions
- ½ cup cilantro
In a food processor, combine the oil, garlic, lime zest, and chipotle chiles and pulse until smooth. Add the scallions and cilantro and lightly pulse until cilantro and scallions are roughly chopped. Submerge steaks in marinade, cover, and refrigerate for a couple hours, or overnight before cooking.