-
1
Prepare grill.
-
2
Pat steaks dry and brush on both sides with oil.
-
3
Rub steaks with chipotle rub and in a shallow baking dish large enough to fit steaks in one layer marinate them at room temperature up to 30 minutes.
-
4
Grill steaks on an oiled rack set 5 to 6 inches over glowing coals until crusty and medium-rare, about 4 minutes on each side.
-
5
(Alternatively, steaks may be cooked in a hot well-seasoned ridged grill pan.)
-
6
Transfer steaks to a warm platter and let stand 5 minutes.
-
7
Divide beans among 4 small deep platters and top with steaks.
-
8
Dollop salsa butter on steaks and top with onion rings.
-
9
In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl.
-
10
Cool oregano completely and in an electric coffee/spice grinder grind fine.
-
11
In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds.
-
12
(Do not let chiles burn or rub will be bitter.)
-
13
Transfer chiles as fried to paper towels to drain and cool until crisp.
-
14
Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches.
-
15
In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency.
-
16
If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour.
-
17
Wearing rubber gloves, break up any lumps with your fingers.
-
18
(Chipotle rub keeps in an airtight container, chilled, 6 months.
-
19
Regrind rub before using.
