Recipe - Double-Hot Chile Steaks

One half cup Ground hot red chile
2 cup Canned whole tomatoes or
4 lg Redripe tomatoes;
peeled; quartered
1 cup Fresh hot green chiles;
parched; peeled, seeded,
& chopped or
1 cn (7oz) minced green chiles
1 Hot red onion; cut in cubes
4 Cloves (large) garlic
One half teaspoon Salt
One half teaspoon Ground Mexican oregano
One fourth teaspoon Ground cumin
4 pound Wellaged beef sirloin; cut
1One half to 2 inches thick

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 46 inches below heat or grill 46 inches
above coals. Lightly grease rack or grill. Broil/grill steak (with sauce
that clings to it) to desired doneness, turning once; allow 1015 minutes
per side for mediumrare. Serve with additional sauce, warmed over low
heat. Makes 8 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.