Halve, seed, and mince jalapeño pepper. Combine wine, Worcestershire sauce, 1/4 cup chopped fresh cilantro, 1 Tbsp. olive oil, half of jalapeño pepper, and 1 minced garlic clove in a large zip-top plastic freezer bag. Add steaks; seal and chill 30 minutes to 24 hours. (If marinating overnight, let steak stand in marinade at room temperature 30 mins.) Remove from marinade, discarding marinade. Sprinkle steak with 1 1/4 tsp. kosher salt and 1 tsp. freshly ground pepper. Heat a grill pan over medium-high heat. Cook steaks, in batches, 2 minutes on each side (medium-rare) or to desired degree of doneness. Remove from grill pan, cover loosely with aluminum foil, and let stand 5 minutes. Stir together 3/4 cup chopped fresh cilantro, lime juice, 2 Tbsp. olive oil, 1 minced garlic clove, and remaining half of jalapeño pepper. Season with kosher salt and freshly ground pepper to taste. Cut steaks diagonally across the grain into thin slices. Serve with cilantro sauce and Sweet Potato Hash.