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1
TO PREPARE SALSA: Place the chiles and tomatoes under the broiler and, turning them often, blacken the skins.
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2
Stem and seed the chiles, coarsely chop them together with the tomatoes, and transfer to a mixing bowl.
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3
Heat a saute pan or skillet over medium-high heat.
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4
Add the onions to the pan and dry-roast for 10 minutes, turning often.
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5
Add the garlic and dry-roast for 10 minutes longer.
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6
Remove the onion and garlic from the pan, let cool, and then coarsely chop.
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7
Add to the mixing bowl together with the cumin, cilantro, lime juice, sugar, and salt, and mix together.
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8
Set aside at room temperature.
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9
(If not using within 1 hour, refrigerate and bring to room temperature before using.) TO PREPARE MARINADE: Thoroughly combine all the ingredients in a mixing bowl.
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10
Rub the mixture on both sides of the steaks and let sit at room temperature for 30 minutes.
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11
TO PREPARE PAPAS: Place the potatoes in a saucepan and cover with water.
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12
Bring to a boil and cook for 10 minutes.
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13
Drain and transfer the potatoes to a bowl of ice water until they are completely cool.
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14
Drain the potatoes again, dry thoroughly, and cut into quarters.
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15
Place the potatoes in a mixing bowl and toss with the oil, chives, salt, and pepper.
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16
Place the potatoes on the hot grill and cook for about 10 minutes, or until light brown and crisp.
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17
Keep warm.
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18
TO PREPARE STEAKS: Preheat the broiler.
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19
Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes per side for medium; the marinade will give the exterior of the steaks a little crispness.
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20
TO SERVE: Place the steaks in the center of each warm serving plate and spoon the salsa next to the steaks.
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21
Place the potatoes next to the steaks and salsa.
