Red Chile-Coriander Steaks

Red Chile-Coriander Steaks

Prep Time 14 hours
Cook Time 1 hour
Total Time 15 hours
Servings 4 people


  • 4 6-8 oz. petite sirloin steak
  • 1 tbsp kosher salt
  • 1/4 cup extra-virgin olive oil
  • 2 lemons juiced and finely grated zest
  • 5 leaves from sprigs of Mariposa Farms Fresh Thyme
  • 1 clove garlic minced
  • 1 tbsp red wine vinegar
  • 1 tsp freshly ground black pepper
  • 5 1/2 oz. Mariposa Farms Dried Habaneros
  • 5 2 oz. Mariposa Farms Dried Pasilla Negro
  • 10 2 oz. Mariposa Farms Dried Guajillo Chile
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 tbsp whole peppercorns
  • 4 tbsp kosher salt


  • In a small bowl, combine 1 tbsp of the kosher salt, olive oil, lemon juice and zest, thyme, garlic, red wine vinegar and black pepper and whisk to blend.
  • Rub steaks with the marinade and place in a zip-top bag or non-reactive dish and refrigerate overnight.
  • Place the dried peppers in a hot skillet and lightly toast over a low flame.
  • Let cool and then remove the stems and seeds.
  • Roughly chop the peppers.
  • Put the peppers and remaining ingredients in a small blender and process until finely chopped.
  • If whole seeds or peppercorns remain, mash them by hand in a mortar and pestle and then add to the mixture.
  • When ready to grill the steaks, heat a charcoal or gas grill on high heat. Remove steaks from the bag or dish and lightly sprinkle both sides with the rub.
  • Cook over a hot grill, searing on one side, then flipping once.
  • Cook to desired temperature, preferably medium-rare (130-135 degrees F on a digital thermometer)
  • Let rest for a few minutes before serving.