Chile-Bourbon marinade gives a great flavor to steaks, also is great on chicken.

INGREDIENTS:

• 1 to 3 serrano peppers (or 1 -3 jalapeno chile, seeded and minced)
• 1 to 2 ancho chili
• 2 tablespoons dried onion flakes
• 1 tablespoon dried oregano
• 1/2 cup Bourbon
• 1 tablespoon Worcestershire sauce
• 2 tablespoons olive oil
• 2 tablespoons vinegar (white wine vinegar)
• 2 tablespoons minced garlic

METHOD:

Step 1

Soak ancho chiles in warm water for 30 minutes or until soft; remove from water saving 1/2 cup of liquid; remove stems and seeds and discard; then chop anchos into small pieces.

Step 2

Combine all remaining ingredients (including chopped anchos) and the reserved 1/2 cup of liquid (from soaking anchos).

Step 3

Place marinade over steaks (a resealable ziplock bag works nicely) for up to 12 hours (refrigerated).

Step 4

After marinating, bring steaks to room temperature, remove from marinade, pat dry with paper toweling, and prepare as desired.

Step 5

Makes about 1 cup of marinade, enough for several steaks.