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1
Heat a grill pan or grill to high.
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2
Place the steaks on the countertop to take off the chill.
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3
Place the peeled and cut potatoes in a pot, cover with water, and bring to a boil.
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4
Salt the water and cook the potatoes until tender, 15 to 18 minutes.
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5
Heat a medium skillet over medium heat, add the butter, melt, then add the onions.
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6
Cook, stirring occasionally, until they are caramel in color, about 20 minutes.
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7
Place the anchos in a small sauce pot with 1 cup of the stock and add water to cover.
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8
Bring to a boil, stir in the tomato paste, reduce the heat to a simmer, and reduce the liquid by half.
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9
When the achos and onions are ready, place them with the liquid in a food processor with the Worcestershire sauce.
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10
Turn on the processor and stream in a healthy drizzle of EVOO, then season with salt and pepper to taste.
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11
Season the meat with salt and pepper, drizzle with EVOO, and grill over high heat for 5 to 6 minutes total, turning once, for rare.
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12
Let the meat rest, covered with foil, for 5 minutes or more, until the potatoes are finished.
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13
When the sweet potatoes are tender, drain them and return the pot to the stove.
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14
Heat 1 tablespoon of oil in the pot over medium heat, cook the bacon until it begins to crisp, then add the orange zest and juice and the potatoes.
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15
Mash to the desired consistency, adding up to 1/2 cup of chicken stock to thin the potatoes as necessary.
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16
Season the potatoes with the coriander, cumin, cinnamon, and hot sauce and remove from the heat.
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17
Thinly slice the steak.
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18
Divide it among 4 plates and pour lots of the steak sauce over the top.
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19
Arrange the potatoes alongside and serve.
