Roasted Fresh Chile Salsa (Salsa de Chile Fresco Asado)
Spicy Steak and Potatoes: For two lovers of green chile spiciness, cut two medium-large (10 to 12 ounces total) red-skin potatoes into quarters, scoop into a microwaveable bowl, sprinkle with 1 tablespoon water and 1/2 teaspoon salt. Cover and microwave until tender (about 4 minutes). Prepare your charcoal or gas grill—you want the fire medium hot. Smear 1/2 of the salsa (best made with jalapeños for this preparation) over your favorite steak—I like 10 to 12 ounces of ribeye. Lay steak and potatoes on the grill (I put the potatoes in a grill basket) and cook until as done as you like, turning from time to time.
Copyright 2005, Rick Bayless Mexican Everyday, W.W. Norton & Company, Inc.