| 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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