Grilled T-Bone Steak with Portuguese Piri-Piri Sauce

Sorry for not updating in a while! I was out of town again! This is a nice healthy meal that is easy to make. It just takes a few hours because of having to marinate the steaks.



  • 2 red bell peppers, chopped
  • 1 jalapeño pepper, sliced
  • 2 tbsp lime juice
  • 2 tsp EVOO
  • 2 tsp sugar
  • 3/4 tsp sea salt
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 2 1 14-pound T-bone steaks, trimmed


  1. Combine bell peppers, jalapeño, lime juice, EVOO, sugar and 1/4 tsp salt in blender; puree. Refrigerate 1 cup of sauce for serving.
  2. Add garlic and cumin to remaining sauce. Divide sauce between 2 large zip-close plastic bags; add 1 steak to each bag. Squeeze out air and seal bag; turn to coat meat. Refrigerate, turning bags occasionally, at least 2 hours or up to 8 hours.
  3. Spray grill rack with nonstick spray; preheat grill to medium heat or prepare a medium-high fire.
  4. Remove steaks from marinade; discard marinade. Sprinkle steaks with remaining 1/2 tsp salt. Place steaks on grill rack; grill until well marked and instant-read thermometer inserted into the side registers 145°F, 4-5 minutes on each side; transfer to cutting board and let stand 10 minutes. Cut each steak into thirds. Serve with sauce. Serves 6.

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