Step 1

Place jalapeños directly over the flame of a gas grill or place under the broiler in the oven until skin is blackened. Turn with tongs as needed to achieve even color. Remove from heat, add to a metal bowl, cover with a lid or plastic wrap.

Step 2

After a few minutes, remove the covering. Use a paring knife to remove the skin. Remove the stem.

Step 3

Split in half. Use a spoon to remove the seeds and membrane. Set aside to add to the blender.

Step 4

Add all ingredients except for the meat to a high speed blender or food processor. Blend until smooth.

Step 5

Place meat in a nonreactive container, like a ceramic pie dish or a large resealable plastic bag.

Step 6

Pour marinade over the meat and cover. Place in the fridge for 2 to 24 hours.

Step 7

Remove from the fridge 1 to 2 hours before cooking. Drain and discard the marinade and pat the meat as dry as possible.

Step 8

Set a charcoal or gas grill to high heat. When hot, brush steaks with olive oil and place on the grill (directly over the coals if using charcoal) and cook until seared, about 1 to 3 minutes per side.

Step 9

Remove and let rest for 10 minutes before thinly slicing against the grain on a bias. Serve.

Step 10

Place the grill pan on high. Spray or brush the pan with a bit of oil. Add the meat to the grill once hot and cook for 1-2 minutes on each side, until just cooked through. Remove when internal temperature reaches 125°F.

Step 11

Let rest for 10 minutes before thinly slicing against the grain on a bias. Serve.