1 dried chipotle chile 2 tablespoons extra-virgin olive oil 1/4 cup minced bacon 1 medium onion, peeled and diced 2 cups cored and chopped tomatoes 2 pounds strip sirloin, skirt or rib-eye steak salt and pepper, to taste
Start a charcoal or gas grill; fire should be quite hot, with rack about 4 inches from the heat source. If using oven, turn it to its maximum temperature. Put chipotle in a bowl and add boiling water to cover.
Put olive oil in a medium saucepan over medium heat; a minute later, add bacon and cook, stirring occasionally, until crisp, about 10 minutes. Add onion and cook, stirring occasionally, until it is softened, about 5 minutes. Lower heat; stem and seed chipotle and add it (or a piece of it, to taste), along with tomatoes; adjust heat so mixture simmers steadily but not violently. (Reserve chipotle soaking liquid.)
Season steaks with salt and pepper. Grill about 4 minutes on a side, or until they reach desired degree of doneness. If cooking steaks inside, heat a cast-iron or other heavy skillet over high heat 3 to 4 minutes. Add steak and, a minute later, transfer pan to oven; turn after about 4 minutes, and continue to cook to the desired degree of doneness.
When tomatoes break up, taste sauce; add salt and pepper as needed and, if it is not hot enough, a bit of the chipotle-soaking liquid or reserved chipotle. When steaks are done, serve them with sauce.