From: Executive chef Jose, Garces, El Vez, Philadelphia
Yield: 2 servings.
2 garlic cloves, minced
5 ancho chiles, seeded, soaked, purèed fine
3 guajillo peppers, seeded, soaked, purèed fine
2 Mexican cinnamon, toasted and ground
5 cloves, toasted and ground
5 black peppercorns, toasted and ground
1 tsp. cumin seeds, toasted and ground
1 tsp. oregano, chopped
1 tsp. thyme, chopped
1 cup cider vinegar
5 allspice, toasted and ground
1 Tbsp. sugar
1 Tbsp. lard
2 bay leaves
2 10-oz. 21-day aged sirloin steaks
In a rondeau, heat the lard. Add the garlic and cook until browned. Add all spices and sautè for 5 minutes. Add remaining ingredients, cook for 5 minutes, then remove from heat. Use blender to process and purèe. Taste and adjust seasoning using sugar and salt as required. Cool mixture. Marinate steaks in adobo up to 30 minutes before grilling.
Grill steaks at high heat for 1 minute on each side. Continue to cook steaks at lower temperature for 3 minutes on each side. Let sirloin rest for 3 minutes, then slice thin.
Chef Garces serves the steaks over marinated tomatillo salad, then drizzles a 3-chile reduction on the plate and dots it with pobalano pepper purèe.