Double-hot chile steaks

8 Servings

Ingredients

Quantity Ingredient
½ cup Ground hot red chile
2 cups Canned whole tomatoes -or-
4 larges Red-ripe tomatoes; peeled; quartered
1 cup Fresh hot green chiles; parched; peeled, seeded, & chopped -or-
1 can (7-oz) diced green chiles
1 Hot red onion; cut in cubes
4 Cloves (large) garlic
½ teaspoon Salt
½ teaspoon Ground Mexican oregano
¼ teaspoon Ground cumin
4 pounds Well-aged beef sirloin; cut 1-1/2 to 2 inches thick

Directions

In blender or food processor, combine ground chile, tomatoes, chiles, onion, garlic, salt, oregano & cumin. Process until pureed. If made ahead, refrigerate. To prepare steak, let both steak & sauce come to room temperature. Place steak in shallow dish, coat generously on both sides with sauce & let stand 2 hours at room temperature, spooning more sauce over steak occasionally. Preheat broiler or prepare bed of hot coals.

Adjust oven rack so meat will be 4-6 inches below heat or grill 4-6 inches above coals. Lightly grease rack or grill. Broil/grill steak (with sauce that clings to it) to desired doneness, turning once; allow 10-15 minutes per side for medium-rare. Serve with additional sauce, warmed over low heat. Makes 8 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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