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Double-hot Chile Steaks

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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 Red-ripe tomatoes
peeled quartered
1 c Fresh hot green chiles
parched peeled seeded
& chopped -or-
1 7-oz diced green chiles
1 Hot red onion, cut in cubes
4 Cloves, large garlic
1/2 t Salt
1/2 t Ground Mexican oregano
1/4 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 65
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 442.4mg
Potassium: 301.7mg
Carbohydrates: 10.1g
Fiber: 1.6g
Sugar: 3.4g
Protein: 1.8g


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