Savory sage and mustard enhance these tasty steaks. You can find mesquite chips at most outdoors stores.
2 T. prepared yellow mustard
2 T. vegetable oil
6 cloves garlic, dry-roasted until soft
1/2 tsp. Worcestershire sauce
1/2 tsp. crumbled sage
2 boneless top sirloin strip steaks (18- to 20-oz. each, 1-inch thick)
8 green onions
salt and fresh-ground black pepper to taste
4 serranos, halved lengthwise
Combine first five ingredients in a food processor or blender. Rub steaks and onions with mixture, season with salt and pepper, and let sit at room temperature for 45 minutes.
On an outdoor grill, fire up enough charcoal to form a single layer of coals. Place a few handfuls of mesquite chips or pods in water to soak. When charcoal is covered with gray ash, scatter mesquite over it, and place steaks directly over fire.
Place onions and serranos on a small piece of foil, a little off to the side of the fire, where heat is lower. Grill steaks on one side for about 4-5 minutes, covering partially with the grill lid (vents open) to trap some of the mesquite smoke. Turn steaks, again cover grill partially, and cook to desired doneness, about 4 more minutes for medium-rare.
When you turn the steaks, turn onions and serranos, removing them when soft. Top steaks with onions and serranos, and serve immediately. Yield: 4 servings.
From the October 1996 issue.