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| 1/2 Tasse | Ground hot red chile |
| 2 Tasse | Canned whole tomatoes -or |
| 4 gross | Red-ripe tomatoes; peeled; quartered |
| 1 Tasse | Fresh hot green chiles; parched; peeled, seeded, & chopped -or |
| 1 Dose | (7-oz) diced green chiles |
| 1 | Hot red onion; cut in cubes |
| 4 | Cloves (large) garlic |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Ground Mexican oregano |
| 1/4 Teelöffel | ground cumin |
| 4 x ca. 450 g | Well-aged beef sirloin; cut 1-1/2 to 2 inches thick |
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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,
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