Chili Marinated New York Strip Steaks

Combine cumin and coriander seeds in a small skillet over medium low heat. Toast seeds 1 minute, stirring frequently. Remove the skillet from the heat. Place 3 tbsp. of the peanut oil in a large skillet over medium high heat. Add onion, garlic and chilies. Cook about 3 minutes until onion is tender, stirring frequently. Add cumin and coriander seeds, tomatoes, cilantro, cinnamon and cloves and cook 5 minutes, stirring occasionally. Stir in orange juice. Simmer about 20 minutes until the chile mixture is thickened. Transfer the mixture to a blender and add remaining 1/4 cup peanut oil, olive oil, maple syrup and vinegar. Blend until smooth. Place steaks in a large shallow baking dish. Spread 1 tbsp. of the chile mixture over each side of each steak. Cover and refrigerate steaks at least 4 hours. Reserve remaining chile mixture.

Prepare grill. Grill steaks about 3 minutes per side for medium rare, basting frequently with reserved marinade.