What to do with all those peppers this year? In an odd twist of agriculture, hot peppers of various varieties were nearly the only thing that grew well in our garden this year. Eggplant and yellow squash were fairly productive, but the banana, serrano, and cayenne peppers were the stars of the season.
Well, roasted chile peppers are great, so we have roasted a bunch of them, but then the question becomes what to do with the oil that had been on them while they roasted.
Aha! Make an emulsion with some decent Cabernet, and marinate a top round steak for a while. What a nice combination of heat and semi-sweet.
After a good long soak, the steak gets a quick sear on each side, then back in the bath with a bunch of sweet onion wedges for some time in a moderately slow oven (275F or so).
A batch of rice and some corn slathered in butter and it was a very nice meal.
Oh, and as a bonus, the now-cooked marinade becomes a tasty - and spicy - sauce to perk up the steak and rice.
Very tasty, if I do say so myself (and I just did).