Double-Hot Chile Steaks

By teachskinner

Ingredients

• ½ cup ground pure New Mexico hot red chile
• 2 cups canned whole tomatoes OR 4 large red ripe tomatoes, peeled and quartered
• 1 cup fresh New Mexico hot green chiles, parched, peeled, seeded, chopped OR 1 (7 oz.) can diced green chiles
• 1 hot red onion, cubed
• 4 lg. cloves of garlic
• ½ tsp. salt
• ½ tsp. ground oregano (Mexican preferably)
• ¼ tsp. ground cumin
• 4 lbs. well-aged beef sirloin cut 1 ½ - 2 inches thick

Preparation

Step 1

1. In blender, combine ground chile, tomatoes, chiles, onion, garlic, salt, oregano, and cumin. Process until pureed. (If made ahead, refrigerate until ready to use).
2. Let steaks and sauce come to room temperature.
3. Place steaks in shallow dish, coat generously on both sides with sauce and let stand 2 hours at room temperature, spooning more sauce over steak occasionally.
4. Preheat broiler. Rack should be 4-6 inches below heat.
5. Grease rack in broiler pan lightly.
6. Broil (with sauce that clings to it) steaks to desired doneness, turning once. Allow 10-15 minutes per side for medium-rare.
7. Serve with additional sauce, warmed over low heat.