Recipe - Rosaleas Steak Duncan

2 (68 oz) new york prime
steaks
Hickorysmoked salt
4 lg Fresh mushrooms
One fourth cup Unsalted butter

GREEN CHILE SAUCE
2 tablespoon Olive oil
1 md Onion; finely chopped
6 Fresh hot green chiles;
parched; peeled, seeded &
chopped
One fourth teaspoon Ground Mexican oregano
1 teaspoon Ground coriander or
1 tablespoon Chopped fresh cilantro
One fourth teaspoon Salt
1 teaspoon Chopped fresh Jalapenos ot
hotpepper sauce

Trim excess fat from steaks, sprinkle both sides with hickorysmoked salt.
Set aside. Preheat broiler or prepare bed of coals. Prepare Green Chile
Sauce (below); set aside. Thinly slice mushrooms. Melt butter in skillet &
add mushrooms; cook until soft. Keep warm. To prepare steaks, position
rack/grill 46 inches from heat source. Lightly grease rack/ grill.
Broil/grill steaks to desired doneness, turning once. Allow 58 minutes per
side for rare, 710 for medium. Remove to hot platters; top with mushrooms,
then with Green Chile Sauce. Makes 2 servings. GREEN CHILE SAUCE: Heat oil
in skillet; add onion & cook until clear. Stir in green chiles, oregano,
coriander or cilantro, salt & jalapeno or hotpepper sauce; cook about 5
minutes until flavors are blended. Remove from heat.

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