Makes 6 servings
|1||to 1-1/2 teaspoons chopped fresh or canned jalapeño peppers*|
|1||tablespoon coarsely chopped fresh cilantro|
|2||tablespoons lemon juice|
|3/4||cup butter, melted and warm|
|2||to 3 drops hot pepper sauce|
|6||ground beef patties or 6 (3- to 4-ounce) top loin (strip) steaks|
|3||tomatoes, sliced, for garnish|
|Cilantro sprigs for garnish|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- To prepare sauce ahead, process egg yolks, jalapeño peppers and chopped cilantro in blender container until seasonings are finely chopped. Heat lemon juice in small pan to simmering. Add to egg yolk mixture; blend 45 seconds. With motor on medium speed, add butter, a few drops at a time in the beginning but increase to a thin, regular stream as mixture begins to thicken. (Sauce will be consistency of a creamy salad dressing.) Stir in hot pepper sauce. Pour into jar; cover. Let stand at room temperature up to 1 hour. While meat is cooking, place jar in hot water; stir until sauce is warm, not hot.
- Preheat charcoal grill and grease grill rack. Place meat on grill 4 to 6 inches above solid bed of coals (coals should be evenly covered with gray ashes). Cook, turning once, 3 to 5 minutes on each side for rare or to desired doneness. Season with salt and black pepper to taste. Spoon sauce over meat; garnish with tomato slices and cilantro sprigs.
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