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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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3 cloves garlic, unpeeled
2 ounces dried chili peppers, stems and seeds removed
½ teaspoon dried Mexican oregano
⅛ teaspoon black pepper
1/16 teaspoon ground cumin
1 ¾ to 2 cups beef broth, divided
4 tablespoons oil
½ to ¾ teaspoons salt, depending on saltiness of broth
¾ teaspoon sugar
1 ½ teaspoons vinegar
3 6 ounce beef steaks cut about 1 inch thick
½ large red onion sliced ½ inch thick
cilantro for garnish
Prepare the Sauce:
Place the unpeeled garlic in a heavy ungreased skillet or a griddle over medium heat. Turn occasionally until soft — the skins will blacken in spots. This takes about 15 minutes. Cool and peel. While the garlic is roasting, toast the chilies in the other side of the skillet or griddle. Open chilies flat; toast pressing down firmly on them with a spatula; turn and toast the other side. Place toasted chilies in a bowl and cover with boiling water. Let them rehydrate for 30 minutes. Stir frequently so all chilies get soaked. Drain and discard water. Put the oregano, black pepper, cumin, drained chilies, roasted garlic and ⅓ cup beef broth in a food processor or blender. Blend to a smooth purée, scraping and stirring every few seconds. Add a little more broth if needed to facilitate blending. Press through a medium-mesh strainer into a bowl. Heat 2 tablespoons oil in a heavy pot. When hot, add purée and stir constantly until thickened. Stir in 1 ½ cups broth, partially cover and simmer for 45 minutes, stirring occasionally. Add a little more broth, if needed to maintain sauce consistency. Season to taste with about ½ teaspoon of salt and the sugar.
Marinate the Steaks:
Mix 2 tablespoons of the sauce with the vinegar and ¼ teaspoon of salt in a dish. Place steaks in and turn to coat all sides. Cover and refrigerate for an hour or so (but not more than four hours).
Preheat grill. Oil the grate and cook steaks 4 to 6 minutes per side. Separate the onion into rings and toss with 2 to 3 teaspoons of oil, enough for light coat. Place on grill with the steaks. Stir and turn until lightly browned, but still tender crisp about 6 to 8 minutes. Meanwhile, heat the unused sauce. Serve steaks with sauce spoon on and topped with the grilled onions. Note: The sauce may be prepare a few days ahead.