| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Meat | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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