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  • 4 Kansas City Strip Steaks
  • 1/2 cup extra virgin olive oil
  • juice of one lime
  • 4 garlic cloves, crushed
  • 1 tbsp. Worstershire Sauce
  • 1 tbsp. crushed red pepper
  • 1 tbsp. soy sauce
  • 1 tsp. cayenne pepper
  • 1 tsp. cumin
  • 2 chipotle peppers in adobo sauce
  • 2 tbsp. of the adobo sauce
  • 1 jalepeno pepper, split and seeded
  • 1/2 cup dry red wine
  • 1/2 yellow onion sliced into thin rings
  • Source Customer Submission


All ingredients are available at local groceries. The chipotle peppers are usually in the Mexican foods section. Two of the peppers, with 2 tablespoons of the sauce they are packed in is sufficient. Use either a gallon size plastic bag, or a ceramic baking dish for the marinating process. Combine all ingredients except steaks, stirring or shaking to combine. Add theĀ Kansas City Strip SteaksĀ in a single layer, turn to cover with marinade. This can be ready in two hours, (turn the bag or the steaks in the marinade after the first hour) but is best if steaks are marinated overnight. When ready to use steaks, charcoal grilling is best to enhance the smoky flavor of the marinade.