Instructions: For the steaks

In a large saute pan on medium high heat, toast chilies, whole coriander, whole cumin and black peppercorns until they start to slightly brown and the aromas begin to increase. Then remove from heat and cool. Grind the spices in a spice grinder until coarse. Rub steaks with the olive oil and season with pasilla chile crust and salt. Grill over hickory wood until steaks are medium rare. Let meat rest about three minutes before slicing.

Slice and serve.

For the salsa:
In a small bowl, add mango, jalapeno, onion, red bell pepper, cilantro and orange juice, mix lightly. Finish to taste with lime juice and salt.

Yield: 4 servings

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