Name: Steaks from Hell
Yield: Serves 4
Cuisine: Mexico
Ingredients: ⅓ medium-size onion, sliced; 2 large ripe tomatoes; 2 to 4 chiles de arbol or other dried hot red chiles (4 give you a nice heat); 1 clove garlic, sliced; Salt and freshly ground black pepper; 1 to 2 tablespoons fresh lime juice; 3 tablespoons coarsely chopped fresh cilantro; 4 large or 8 small flour tortillas, for serving; 4 T-bone or sirloin beefsteaks (each about ¾ inch thick)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

This recipe literally is steaks from hell. It comes from an unassuming steak house in Juarez, Mexico, called Mitla, and mitla is the Nahuatl Indian word for hell. Mitla’s steaks owe their extraordinary flavor to the fact that they’re cooked over blazing mesquite logs. You can approximate the flavor by tossing mesquite chips on the grill.

I grill the tomatoes used to make the salsa on a stovetop burner. You can do this while the barbecue grill is heating up, letting you