Balsamic Steaks with Roasted Jalapeno Aioli

Steak marinade adapted from; Aioli created by Jenn's Food Journey

1 pound top sirloin steak
1/2 cup balsamic vinegar
1 Tablespoon Worcestershire sauce
2 Tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
For Aioli -
1 large jalapeno, seeded and cut into quarters
1 large garlic clover, quartered
1 Tablespoon fresh parsley
3/4 Tablespoon lime juice
1/2 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper (or more for a bit more bite)

In a bowl, mix together the balsamic, Worcestershire, brown sugar, salt, and pepper until well combined.  Place the steaks in a resealable bag and pour the marinade over it.  Seal the bag and allow to marinate in the fridge for 4 hours.

To make the sauce:   Heat your grill to medium high.  Place the jalapeno over the flame and allow it to blacken on all sides.  (you can always heat a skillet over high heat and add the jalapeno to the dry skillet, allowing all sides to char)  Remove from the grill and place in a bowl and over with plastic wrap, of place in a Ziploc bag and seal.  Allow to rest for at least 5 minutes.  When cooled enough to handle, peel the charred skin, remove the stem and seeds and cut into quarters.  Add the garlic to a bowl of a food processor and pulse until roughly chopped.  Add the jalapeno and parsley and pulse until minced.  Add the lime juice, mayonnaise, salt, pepper, and cayenne.  Pulse until just combined.  Pour into serving bowl, cover, and refrigerate until ready to use.

Preheat your grill to 400 degrees.  Remove the steaks from the bag and discard the marinade.  Place the steaks directly over the fire and allow to cook for 4-10 minutes per side depending on desired doneness.  Remove from grill and allow to rest for 5 minutes before cutting into it.  Serve with roasted jalapeno aioli.  Enjoy!