Instructions: 1.Toast chilies on a hot griddle or skillet; open them flat and press down firmly on the hot surface with a spatula. When chilies crackle and send a wisp of smoke, flip them and press down to toast the other side. In a small bowl, cover the chilies with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water.

2.Combine the garlic, oregano, black pepper and cumin in a food processor or blender, along with the drained chilies and 2/3 cup of the broth. Blend to a smooth puree, scraping and stirring every few seconds. Press through a medium-mesh strainer into a bowl.

3.Heat 1 1/2 tablespoons of the oil in a heavy, medium-size saucepan (4-quart). When the oil is hot enough to make a drop of the puree sizzle sharply, add the puree and stir constantly until it reduces into a thick paste, 5 to 7 minutes. Stir in the remaining 3 cups of broth, partially cover and simmer, stirring occasionally, about 45 minutes. If necessary, stir in a little more broth to bring the sauce to a medium steak-sauce consistency. Taste and season with the sugar.

4.Mix 1/4 cup of the sauce with the vinegar and salt in a large bowl. Add the steaks and turn to coat evenly with the marinade. Let marinate, cover and refrigerated, for 1-2 hours but no more than 4 hours.

5. Place the steaks on the cooking grate directly over the heat, and grill for 7-10 minutes, turning once halfway through the cooking time.

6.While the steaks are grilling, brush the onion slices with the remaining oil. Arrange the slices on the cooking grate around the steaks and grill, turning once halfway through cooking time, until lightly browned and crisp-tender, 6 to 8 minutes.

7.Meanwhile, heat the sauce to a simmer. Remove steaks and let sit 5 minutes. Serve with a generous 1/3 cup of the heated sauce and a topping of the onions. Garnish with sprigs of cilantro.

Serves 6, with about 2 cups sauce.

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