1 to 1 1/2poundsboneless beef chuck top blade steaks, cut 1-inch thick,
2teaspoonsancho chili pepper powder,
2teaspoonsground black pepper,
2large navel oranges,
1/2cupfresh cilantro leaves, packed,
1/2cupchopped red onion,
1fresh jalapeño pepper, seeds removed,
2tablespoonsred wine vinegar,
*salt and pepper, to taste,
1Combine rub ingredients in a small bowl. Rub evenly on both sides of steaks. Set steaks aside.
2 Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed.
3 Meanwhile, prepare salsa. Cut peel and bitter white pith from oranges with a sharp knife. Trim ends, then cut oranges crosswise into 1/2-inch thick slices. Place slices in a medium bowl; pull slices apart into segments. Chop cilantro and onion; chop pepper very finely to mince. Toss cilantro, onion, jalapeño, oil and vinegar with orange segments. Season with salt and pepper to taste.
4 Grill steaks 4 inches above Medium heat (375 degree grill surface temperature) 5 to 6 minutes per side for medium-rare to medium doneness. Serve steaks with salsa.
No Nutritional Information Available