4 (8 to 10-ounce, 1-inch thick) sirloin strip steaks |
1 1/2 tablespoons (a palmful) ground ancho chiles or dark chili powder |
1 1/2 tablespoons (a palmful) ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground cayenne pepper |
1 large red onion, cut into 4 thick slices |
extra-virgin olive or vegetable oil, to coat |
salt and pepper |
cracked cornbread and cheese squares |
mexican salad |
1 (8 1/2-ounce) package corn muffin mix, mixed to package directions |
softened butter, to grease baking dish |
1/3 pound monterey jack or pepper jack, cut into 1/4-inch dice |
1/2 cup frozen corn kernels |
1 scallions, thinly sliced |
2 ripe avocados |
3 vine-ripe tomatoes |
1/2 sweet onion, sliced |
chopped cilantro, about 2 tablespoons |
2 limes |
coarse salt |
extra virgin oil, for drizzling |