Carne asada brava marinade

Start a charcoal fire and lay small pieces of wood, twigs or cut fallen branches in the charcoal drawer so they catch and perfume the food.

Break a head of garlic apart, leaving the cloves in their papery husks, and spread them with a bunch of serrano chilies on a perforated grill pan over the grill.

Roast about 10 to 15 minutes until soft, blotchy, blackened and blistered all over.

Peel the papery skin off the soft garlic cloves; take the tops off the serranos.

Put garlic and serranos in the food processor with the olive oil, salt and squeezed lime juice; process to a smooth puree.

Drizzle about half the marinade over the steaks, flip and smear the rest of that half on the other side; refrigerate until grilling.