Instructions: To make the Ancho Chili Jam: Halve the chilies; remove and discard seeds. Place in a medium glass bowl; pour enough boiling water over chilies to cover them. Cover bowl with a plate; allow chilies to steep 30 minutes to reconstitute. Drain chilies and cool completely in refrigerator. Combine chilies and all other marinade ingredients in a food processor. Puree until smooth. Chill until ready to use (jam may be made up to 3 days ahead of time).

Rub the steaks with the jam, place in a resealable plastic bag, and marinate for one hour at room temperature.

Meanwhile, make the Mediterranean Salad: Combine tomatoes, onion, olives, lemon juice, and oil. Season with salt and pepper to taste. Toss lightly and refrigerate.

Follow the grills instructions for using wood chips for smoking. Place steaks in center of cooking grate and grill for 8 to 10 for medium-rare, or until desired doneness, turning once halfway through grilling time. Let steaks rest for 5 minutes before serving. Slice thinly on the diagonal against the grain. Serve warm with the salad on the side.

This recipe yields 6 to 8 servings.

Wine Recommendation: A Pinot Noir from South Australia is balanced and fruit-forward enough to work with the tomato/lemon flavors of the salad and the sweet/sour flavors of the Ancho chili jam.

Beer Recommendation: This Southwest/Mediterranean hybrid dish needs a multifaceted brew. Try a Pedigree Ale from Burton County in Great Britain. It, too, is a hybrid - of Pale Ale and Bitter - with nutty, malty flavors.

Comments: Ancho chilies pick up smoky tones in this recipe from the chef at Lovells of Lake Forest in Illinois. Its great thinly sliced in a sandwich and, paired with this salad, its a fusion dish brimming with flavor.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.