Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.
Place all the ingredients in a food processor and process until smooth.
Dried Chile-Mustard Sauce:
Place all ingredients in a small bowl and mix well.
Copyright 1999 by Bobby Flay. All Rights Reserved.