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1
Soak the mesquite chips in water for 30 minutes and drain.
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2
On a cutting board, sprinkle the garlic with a pinch of kosher salt and crush with the side of a knife until a smooth paste forms.
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3
Lay the steaks in a large, shallow baking dish.
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4
Rub both sides of the steaks with the garlic paste.
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5
In a small bowl, combine the chile powder with 2 teaspoons of salt, the cumin, oregano and pepper.
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6
Sprinkle half of the rub on both sides of the steaks.
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7
In another small bowl, combine the Tabasco with the Worcestershire sauce and spoon over the steaks; then pat the liquid into the spice rub so it forms a paste.
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8
Refrigerate the steaks for 30 minutes or for up to 4 hours.
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9
Light a grill.
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10
Thread the onion slices onto skewers and brush with the olive oil, then sprinkle both sides with the remaining spice rub.
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11
If using charcoal, scatter the wood chips over the coals.
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12
If using a gas grill, place the chips in the smoker box or on a 12-inch square of foil; fold the foil into a 6-inch square and poke 12 holes in the top.
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13
Place the package near the flames and heat until smoking.
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14
Lightly brush the grate with vegetable oil.
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15
Set the steaks on the grill and cook over a medium-hot fire for 4 to 6 minutes per side for medium rare.
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16
Grill the onion slices until tender and nicely charred, 6 minutes per side.
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17
Transfer the steaks to plates and serve with the onion rings and lime wedges.
