1. Wash and remove the stalks of the chilies.

2. Now peel the garlic cloves as well as the onion.

3. The latter somewhat crush.

4. All together with remaining ingredients, into a blender.

5. Mix it well and several times roughly.

6. Depending on how you like your paste, coarser or finer, mix it shorter or longer.

7. Remove the Dry-Aged Entrecôte from the refrigerator about an hour before grilling.

8. Preheat the grill.

9. Serve the steaks with some olive oil.

10. Steaks medium / medium rare grills.

11. Before the end of the barbecue, apply the sauce.

12. Best with the brush

13. 1 minute further grill, cut open and enjoy hot.