Enjoy This Recipe Courtesy of Chef Les Kincaid 



6 cloves garlic
3 whole bay leaves
2 jalapenos coarsely chopped, with seeds
1 1/2 tablespoons kosher salt
1 tablespoon Ancho powder
1/2 cup finely minced fresh cilantro
1/2 cup finely minced flat leaf parsley
1/4 cup finely minced fresh oregano leaves
1/4 cup distilled white vinegar
1/3 cup olive oil 

In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed. Transfer to a mixing bowl and add the herbs. Whisk in the remaining vinegar and olive oil until smooth. Add steaks to this mixture and let marinade for one hour prior to grilling. 

Yield:  about 2 1/2 cups​

​Les Kincaid's