Ingredients: For the Ancho chili jam: 1/2 pound dried Ancho chilies 1/4 cup honey 1/4 cup red currant jelly 1 tablespoon white wine vinegar 4 cloves garlic 1 shallot, quartered 2 London Broil steaks, about 1-1/2 pound each Mesquite chips, soaked in water for at least 30 minutes For the Mediterranean salad: 4 tomatoes, large dice 1 onion, small dice 24 pitted Kalamata olives Juice of 2 lemons 2 tablespoons extra virgin olive oil Salt Freshly ground pepper Directions:1. To make the jam: Halve the chilies; remove and discard seeds. Place in a medium glass bowl; pour enough boiling water over chilies to cover them. Cover bowl with a plate; allow chilies to steep 30 minutes to reconstitute. Drain chilies and cool completely in refrigerator. Combine chilies and all other marinade ingredients in a food processor. Puree until smooth. Chill until ready to use (jam may be made up to 3 days ahead of time). 2. Rub the steaks with the jam, place in a resealable plastic bag, and marinate for one hour at room temperature. 3. Meanwhile, make the salad: Combine tomatoes, onion, olives, lemon juice, and oil. Season with salt and pepper to taste. Toss lightly and refrigerate. 4. Follow the grill`s instructions for using wood chips for smoking. Place steaks in center of cooking grate and grill for 8 to 10 for medium-rare, or until desired doneness, turning once halfway through grilling time. Let steaks rest for 5 minutes before serving. Slice thinly on the diagonal against the grain. Serve warm with the salad on the side. |