Double-Hot Chile Steaks

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Servings: 8 Difficulty: Advanced
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Fiery New Mexico-style marinated sirloin steaks with a spicy tomato-chile glaze
Double-Hot Chile Steaks recipe image

These Double-Hot Chile Steaks deliver a bold, authentic New Mexico flavor profile that is both smoky and intensely spicy. The marinade combines pure ground New Mexico hot chiles, fresh tomatoes, green chiles, and garlic to create a vibrant, acidic sauce that tenderizes the beef while infusing it with deep heat. Well-aged sirloin steaks are coated generously and allowed to marinate, ensuring every bite is packed with flavor. Perfect for summer barbecues or indoor broiling, this dish offers a satisfying crunch and a slow-building heat that lingers. It’s an ideal choice for spice lovers looking for a hearty, restaurant-quality main course that feels rustic yet refined.

Double-Hot Chile Steaks recipe image
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Double-Hot Chile Steaks

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 61.8

Description

These Double-Hot Chile Steaks deliver a bold, authentic New Mexico flavor profile that is both smoky and intensely spicy. The marinade combines pure ground New Mexico hot chiles, fresh tomatoes, green chiles, and garlic to create a vibrant, acidic sauce that tenderizes the beef while infusing it with deep heat. Well-aged sirloin steaks are coated generously and allowed to marinate, ensuring every bite is packed with flavor. Perfect for summer barbecues or indoor broiling, this dish offers a satisfying crunch and a slow-building heat that lingers. It&# 226;ÂÂs an ideal choice for spice lovers looking for a hearty, restaurant-quality main course that feels rustic yet refined.

Ingredients

Directions

  1. In a blender or food processor, combine the ground pure New Mexico hot chile, canned whole tomatoes (or peeled, quartered fresh tomatoes), chopped fresh New Mexico hot green chiles (or canned diced green chiles), the hot red onion, garlic cloves, salt, oregano, and cumin.
  2. Process the mixture until it forms a smooth, consistent puree.
  3. If preparing ahead of time, cover and refrigerate the sauce until ready to use.
  4. Remove the steaks and sauce from the refrigerator and let them come to room temperature.
  5. Place the well-aged beef sirloin steaks in a shallow dish.
  6. Coat the steaks generously on both sides with the chile sauce, ensuring even coverage.
  7. Let the steaks stand at room temperature for 2 hours, spooning more sauce over them occasionally to keep them moist and marinating.
  8. Preheat your oven's broiler or prepare a bed of hot coals for a barbecue grill.
  9. If broiling, adjust the oven rack so the meat will be 4 to 6 inches below the heat source. If grilling, arrange the grill grates 4 to 6 inches above the coals.
  10. Lightly grease the rack of the broiler pan or the grates of the barbecue grill with oil.
  11. Broil or grill the steaks, keeping the clinging sauce on the meat, turning once during cooking.
  12. Cook to desired doneness, allowing approximately 10 to 15 minutes per side for medium-rare.
  13. Serve the steaks immediately with additional warmed sauce on the side.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 61.8kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 1.1g6%
Cholesterol 24.0mg8%
Sodium 19.8mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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