Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1/2 tsp. cumin seeds

  3. 1/2 tsp. coriander seeds

  4. 1/4 cup plus 3 tbsp. peanut oil

  5. 1 cup chopped onion

  6. 4 large cloves garlic, peeled and chopped

  7. 1 ounce dried New Mexico chilies, stemmed, seeded and chopped

  8. 1 pound tomatoes, quartered

  9. 1/2 cup chopped fresh cilantro leaves

  10. 1/4 tsp. ground cinnamon

  11. 1/4 tsp. ground cloves

  12. 2 cups orange juice

  13. 1/4 cup olive oil

  14. 3 tbsp. maple syrup

  15. 3 tbsp. white wine vinegar

  16. 4 New York strip steaks, about 8 ounces each

Instructions Jump to Ingredients ↑

  1. 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.

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


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