One of the heirs to a New Mexico mercantile fortune developed this Albuquerque special. These fiery-hot steaks sort of go with the territory handle their chiles! Though it's virtually steaming, the steak sauce is a super complement for the strong flavor of the beef.
In a blender or food processor, combine ground chile, tomatoes, chiles, onion, garlic, salt, oregano and cumin. Process until pureed. If made ahead, refrigerate until ready to use. To prepare steak, let both steak and sauce come to room temperature. Then place steak in a shallow dish, coat generously on both sides with sauce and let stand 2 hours at room temperature, spooning more sauce over steak occasionally. Preheat broiler or prepare a bed of hot coals. Adjust oven rack so meat will be 4 to 6 Lightly grease rack in broiler pan or barbecue grill. Broil or grill steak (with sauce that clings to it) to desired doneness, turning once; allow 10 to 15 minutes per side for medium rare. Serve with additional sauce, warmed over low heat.
FROM: Hotter Than Hell, Hot & Spicy Dishes From Around The World
Your Double-Hot Chile Steaks is ready. Buon appetito!
Related recipes: Steak, Chiles, Grilled
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