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Steaks from Hell
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    • This recipe literally is steaks from hell. It comes from an unassuming steak house in Juarez, Mexico, called Mitla, and mitla is the Nahuatl Indian word for hell. Mitla’s steaks owe their extraordinary flavor to the fact that they’re cooked over blazing mesquite logs. You can approximate the flavor by tossing mesquite chips on the grill. I grill the tomatoes used to make the salsa on a stovetop burner. You can do this while the barbecue grill is heating up, letting you prepare the salsa in advance. You’ll have about a cup and a half and any left over is great with chips.

    Ingredients

    Serves:

      • 2-4 chiles de arbol or other dried hot red chiles (4 give you a nice heat)
      • 2 large ripe tomatoes
      • 1/3 medium-size onion, sliced
      • 1 clove garlic, sliced
      • 3 tablespoons coarsely chopped fresh cilantro
      • 1-2 tablespoons fresh lime juice
      • Salt and freshly ground black pepper
      • 4 T-bone or sirloin beefsteaks (each about 3/4 inch thick)
      • 4 large or 8 small flour tortillas, for serving
      • 2 cups mesquite wood chips or chunks (optional), soaked for 1 hour in cold water to cover and drained

    Directions

    Soak the chiles in a bowl of warm water until pliable, about 20 minutes.

    Meanwhile, set each tomato directly on a gas stove burner and roast it over high heat until the skin is charred and blistered on all sides, 6 to 8 minutes in all. Transfer the tomatoes to a plate and let them cool.

    Drain the chiles and remove the seeds if you prefer a milder salsa. Place the chiles in a blender with the cooled tomatoes and the onion, garlic, and cilantro and process to a coarse paste. Add the lime juice and season with salt and pepper to taste. Transfer the salsa to a serving bowl.

    Set up the grill for direct grilling and preheat to high. If using a gas grill, add the wood chips (if using) to the smoker box before preheating.

    When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Salt the steaks generously on one side. Arrange the steaks on the oiled grate, salt side down, and grill, turning once with tongs, until cooked to taste, 2 to 4 minutes per side for medium-rare. Transfer the steaks to a platter and let rest for 3 minutes.

    Meanwhile, arrange the tortillas on the grate and grill until soft, pliable, but not browned, about 20 seconds per side. Serve the steaks with the tortillas and the salsa on the side.

    What do you think?

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    Eva Myers

    Oh yeah! What a steak! If you like heat you want this steak. You can adjust the heat to your liking by how many peppers you use. But this became a favorite!

    December 14 2010 at 11:54 PM Report abuse rate up rate down Reply

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