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1
Lay the steak out on a large platter or piece of plastic wrap and rub both sides with the Ancho Chili Powder.
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2
Marinate for 1 hour so the flavors can penetrate the meat.
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3
In the meantime, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot.
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4
Brush the grates with oil to keep food from sticking.
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5
Rub the peaches with oil and season with salt and pepper.
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6
Put the peaches cut-side down on the grill and cook for 5 to 8 minutes, until the flesh softens slightly and caramelizes.
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7
Turn them over with tongs and grill the other side for 3 minutes to char the skin; remove to a platter.
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8
Grill the lime slices for 2 minutes each side until slightly charred.
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9
Scrape off the excess chili powder on the surface of the steak so it doesn't burn on the grill.
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10
Rub the steak with oil and season both sides with of salt and pepper.
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11
Grill the steak on the hottest part of the barbecue for 4 minutes per side, until well charred.
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12
Transfer the steak to a cutting board and let stand for 5 minutes.
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13
Cut the meat across the grain on the diagonal.
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14
To serve: put the greens on a platter and arrange the peach halves, lime slices, and steak on top.
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15
Sprinkle with the pecans and drizzle the salad with the olive oil.
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16
This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks.
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17
Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
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18
Put the chiles in a mini food processor and pulse to a powder.
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19
Add the remaining ingredients and buzz again to combine.
