1

To make the sauce: In a small bowl, cover the ancho chile with 3/4 cup boiling water and allow the chile to soften for 20 to 30 minutes, turning occasionally. Lightly brush or spray the tomatoes and onions with oil. Grill over Direct High heat until slightly charred, 8 to 10 minutes, turning once. Place the chile and soaking water, tomatoes, and onions in a blender or food processor. Add the remaining sauce ingredients and process until completely smooth, about 1 minute. Pour the sauce into a medium saucepan. Bring to a boil over high heat, then lower the heat to a simmer and cook for 5 to 10 minutes. Remove from heat. Pour half of the sauce into a small bowl to brush on the steaks as they grill; reserve the rest to serve with the steaks.

2

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. In a small bowl, combine the paprika, salt, brown sugar, and pepper. Lightly brush or spray the steaks on both sides with oil; season with the spice mixture. Grill the steaks over direct high heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, brushing with sauce and turning once [if flare-ups occur, move the steaks temporarily over indirect high heat. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the reserved sauce.