Grilled Skirt Steak with Sauce au Chien

• 1 tablespoon peeled and slivered or minced garlic
• 6 scallions, trimmed and minced
• 1 jalapeno or habanero (Scotch bonnet) chile, stemmed, seeded, and minced, or chili paste or hot red pepper flakes to taste (start with about 1/2 teaspoon)
• Salt and black pepper to taste
• 1/2 teaspoon ground allspice, or to taste
• 1 tablespoon peanut or neutral oil, like corn or grapeseed
• 1 1/2 to 2 pounds skirt, sirloin (New York) strip, or ribeye steak
• Juice of 1 lime

1. Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack about 4 inches from the heat source.
2. Meanwhile, prepare the sauce: Combine the garlic, scallions, chile, 1/2 teaspoon each of salt and pepper, the allspice, and the oil in a small bowl.
3. Add 1/2 cup boiling water; stir and let sit.
4. Sprinkle the meat with salt and pepper and grill or broil it, 3 or 4 minutes per side for skirt steak, somewhat longer for sirloin or ribeye, turning 2 or 3 times, until cooked through, about 15 minutes.
5. Taste the sauce and add more chile, salt, pepper, or allspice if needed.
6. Stir in the lime juice.
7. Serve the meat hot or at room temperature, passing the sauce at the table.

garlic, scallions, scotch, salt, ground allspice, peanut, skirt, lime

Taken from www.epicurious.com/recipes/food/views/grilled-skirt-steak-with-sauce-au-chien-386395 (may not work)