Free Recipe Double-Hot Chile Steaks
Recipe Type: M Recipes
Recipe Preparation: broil
Cooking Ingredients for Double-Hot Chile Steaks Recipe
1/2 c Ground hot red chile
2 c Canned whole tomatoes -or-
4 lg Red-ripe tomatoes;
-peeled; quartered
1 c Fresh hot green chiles;
-parched; peeled, seeded,
-& chopped -or-
1 cn (7-oz) diced green chiles
1 Hot red onion; cut in cubes
4 Cloves (large) garlic
1/2 ts Salt
1/2 ts Ground Mexican oregano
1/4 ts Ground cumin
4 lb Well-aged beef sirloin; cut
-1-1/2 to 2 inches thick
Double-Hot Chile Steaks Preparation
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).
Cooking Temperature:
Recipe Serves: 8
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