Instructions: Place steaks in wide, shallow dish. Combine lime juice, chili powder, 1 tablespoon oil, garlic, cumin and red pepper flakes in small bowl. Pour over steaks and rub to coat.

Heat remaining oil in large, heavy non-stick skillet over medium-high heat until hot. Add steaks and cook 4 minutes on each side for medium-rare. Transfer to serving platter and keep warm. Spoon sauce over steaks. Garnish as desired with cilantro sprigs and red bell pepper rings.

Creamy Cilantro Sauce:
Place chilies in blender and puree until smooth. Combine with whipping cream in small saucepan over medium-low heat and bring to a gentle boil. Whisk in sour cream and cilantro. Cook until just heated through.

* Chile powder is pure ground New Mexico Chile (can substitute ground Ancho or California chile)

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