Steak With Chipotle, Bacon and Tomatoes

    1 or more dried chipotle chilies
    2 tablespoons extra virgin olive oil
    1/4 cup minced bacon
    1 medium onion, peeled and diced
    2 cups cored and chopped tomatoes, preferably fresh and ripe
    1 1/2 to 2 pounds strip sirloin, skirt or rib-eye steak
    Salt and pepper to taste

1. Start a charcoal or gas grill; fire should be quite hot, and 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.

2. 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.)

3. 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.

4. 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.