Serves: 4
Total Calories: 150
1. Preheat the grill to high. If using a gas grill, add the wood chips (if using) to the smoker box before preheating.
2. Soak the chiles in a bowl of warm water until pliable, about 20 minutes.
3. Meanwhile, set each tomato directly on a stove burner and roast over high heat until the skins are charred and blistered on all sides, 6 to 8 minutes. Transfer to a plate and let cool. Drain the chiles and remove the seeds if you prefer a milder salsa. Place the chiles in a blender with the tomatoes, onion, garlic, and cilantro. Process to a coarse paste. Add the lime juice and salt and pepper to taste the salsa should be highly seasoned. Transfer to a serving bowl.
4. When ready to cook, if using charcoal, toss the wood chips on the coals. For both gas and charcoal, oil the grill grate. Salt the steaks generously on one side. Place on the hot grate, salt side down, and grill, turning once with tongs, until cooked to taste, 2 to 3 minutes per side for medium-rare. Remove the steaks to a platter and let stand for 3 minutes.
5. 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.
Serves 4 makes about 1 1/2 cups salsa
This Steak From Hell recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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