Beef Veal: Chipotle Steak by Recipe Cottage

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	Chipotle Steak

		Steak with Chipotle Rub 1/4 c corn oil 5 chipotle chiles, seeded and deveined 5 ancho chilies, seeded and deveined 25 cloves garlic 1 1/2 c salt 1/4 c dried oregano, toasted Heat the corn oil in a medium saute pan over medium high heat until hot but not smoking. Fry the chiles, 1 or 2 at a time, until they are puffed and brown, about 10 seconds. Do not let them burn or the rub will be bitter. Drain the chiles on paper towels and set aside until they are cool and crisp. Grind the chilies in batches in a spice mill until they are a fine powder. Place the ground chiles and all the remaining ingredients in a food processor and process. If the mixture seems wet, spread it in a thin, even layer on a dry baking sheet. Let dry in a cool oven until no longer moist, about 1 hr. Store at room temperature in a covered container indefinitely. Makes about 3 1/4 cups. Brush the steaks on both sides with oil and then season with chipotle rub. Let marinate. Grill to your liking. Serve with Sweet and Sour Cucumber Relish. Sweet and Sour Cucumber Relish 1 cup seeded and diced Japanese cucumber 1/3 cup finely diced red onion 2 T spicy sesame oil 2 T unseasoned rice vinegar 1 tsp sugar 1 T soy sauce Combine all ingredients.