1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons chopped garlic
1/2 teaspoon dried red pepper flakes
1/3 cup fresh cilantro leaves, chopped
1/8 cup hoja sante leaves, chopped, optional
1/8 cup fresh oregano leaves, chopped
Sea salt and fresh ground pepper
1/4 cup fresh parsley leaves, chopped
8 jalapeno chiles
20 cloves garlic
2 tablespoon extra-virgin olive oil
Four 12-ounce steaks, about 1-inch thick
Sea salt and freshly ground pepper
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