1. TO PREPARE SALSA: Place the chiles and tomatoes under the broiler and, turning them often, blacken the skins. 2. Stem and seed the chiles, coarsely chop them together with the tomatoes, and transfer to a mixing bowl. 3. Heat a saute pan or skillet over medium-high heat. 4. Add the onions to the pan and dry-roast for 10 minutes, turning often. 5. Add the garlic and dry-roast for 10 minutes longer. 6. Remove the onion and garlic from the pan, let cool, and then coarsely chop. 7. Add to the mixing bowl together with the cumin, cilantro, lime juice, sugar, and salt, and mix together. 8. Set aside at room temperature. 9. (If not using within 1 hour, refrigerate and bring to room temperature before using.) TO PREPARE MARINADE: Thoroughly combine all the ingredients in a mixing bowl. 10. Rub the mixture on both sides of the steaks and let sit at room temperature for 30 minutes. 11. TO PREPARE PAPAS: Place the potatoes in a saucepan and cover with water. 12. Bring to a boil and cook for 10 minutes. 13. Drain and transfer the potatoes to a bowl of ice water until they are completely cool. 14. Drain the potatoes again, dry thoroughly, and cut into quarters. 15. Place the potatoes in a mixing bowl and toss with the oil, chives, salt, and pepper. 16. Place the potatoes on the hot grill and cook for about 10 minutes, or until light brown and crisp. 17. Keep warm. 18. TO PREPARE STEAKS: Preheat the broiler. 19. Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes per side for medium; the marinade will give the exterior of the steaks a little crispness. 20. TO SERVE: Place the steaks in the center of each warm serving plate and spoon the salsa next to the steaks. 21. Place the potatoes next to the steaks and salsa. ---------------------------------------------------------------------------
Nutrition
Ingredients
