Place the malagueta or jalapeno peppers and salt in a mortar and crush them with a pestle, or process in a blender/food processor until a thick paste forms.

Gradually add the diced white onion and chopped garlic to the paste, mashing to combine.

Add the rough chopped fresh parsley leaves to the paste, mashing as you do.

Stir in the lime juice until a thick, liquid sauce is achieved.

Cover the sauce and let stand at room temperature.

Place the sirloin steaks in a single layer in a large glass or ceramic baking dish.

In a separate bowl, whisk together the freshly-squeezed lime juice, dry red wine, finely chopped small onion, chopped garlic cloves, dried oregano, bay leaf, coarse salt, and fresh ground black pepper.

Pour the marinade over the steaks, turning to coat evenly.

Cover the dish and refrigerate, turning the steaks every couple of hours, for approximately 4 hours.

Preheat the grill.

Remove the steaks from the marinade, shaking off any excess.

Grill the steaks for 6 to 8 minutes per side, or until cooked to desired doneness.

Transfer the steaks to a platter and let them rest, loosely covered with foil.

Serve the steaks with the chile lime sauce.