Double-hot Chile Steaks Recipe
Yield: 8 servings.Recipe by luhu.jp
Ingredients:
1/2 cup: Ground pure New Mexico hot,
Red chile,
2 cup: Canned whole tomatoes or 4,
Large red-ripe tomatoes,
Peeled, quartered
1 cup: Parched, peeled, seeded,
Chopped fresh New Mexico hot,
Green chiles or 1, 7 oz.
Can diced green chiles,
1: Hot red onion, cut in cubes
4 large: Cloves garlic,
1/2 tsp: Salt,
1/2 tsp: Ground oregano, pref.Mexican
1/4 tsp: Ground cumin,
4 lbs: Well-aged beef sirloin, cut
1 -1/2: to 2 inches thick,
Directions:
One of the heirs to a New Mexico mercantile fortune developed this
Albuquerque special. These fiery-hot steaks sort of go with the territory
in New Mexico, they say you can tell the natives by how hot they can
handle their chiles! Though its 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
inches below heat source; adjust barbecue grill 4 to 6 inches above coals.
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
Source from luhu.jp
Albuquerque special. These fiery-hot steaks sort of go with the territory
in New Mexico, they say you can tell the natives by how hot they can
handle their chiles! Though its 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
inches below heat source; adjust barbecue grill 4 to 6 inches above coals.
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
Source from luhu.jp