Lovell's Smoked London Broil with Ancho Chili Jam and Mediterranean Salad

Ancho chilies pick up smoky tones in this recipe from the chef at Lovells of Lake Forest in Illinois. It's great thinly sliced in a sandwich and, paired with this salad, it's a fusion dish brimming with flavor.

To make the jam: Halve the chilies; remove and discard seeds. Place in a medium glass bowl; pour enough boiling water over chilies to cover them. Cover bowl with a plate; allow chilies to steep 30 minutes to reconstitute. Drain chilies and cool completely in refrigerator. Combine chilies and all other marinade ingredients in a food processor. Purée until smooth. Chill until ready to use (jam may be made up to 3 days ahead of time).

Rub the steaks with the jam, place in a resealable plastic bag, and marinate for one hour at room temperature.

Meanwhile, make the salad: Combine tomatoes, onion, olives, lemon juice, and oil. Season with salt and pepper to taste. Toss lightly and refrigerate.

Follow the grill's instructions for using wood chips for smoking. Place steaks in center of cooking grate and grill for 8 to 10 for medium-rare, or until desired doneness, turning once halfway through grilling time. Let steaks rest for 5 minutes before serving. Slice thinly on the diagonal against the grain. Serve warm with the salad on the side.

Makes 6 to 8 servings.