Directions For Sauce-Marinade

• To a skillet add the peppercorns, cumin seeds, oregano and chile de arbol. Heat to medium. After a few minutes the spices and chiles will become aromatic. Stir and cook for just another 30 seconds to 1 minute. Remove from pan ad transfer to a spice grinder or the molcajete. Grind down to a coarse powder. Pour into a bowl.
• To the molcajete, add the salt and garlic. The salt will help break down the garlic and also season the sauce. Grind until you have a paste with some garlic bits. To the garlic, add the lime juice and mix. Pour this mixture into the bowl with spices, add oil and mustard. Whisk until smooth.  I pour mine into a plastic squeeze bottle. This makes it easier to squirt onto meat while it grills. Taste for salt and set aside.
• When ready to grill, season room temperature steak lightly with salt and pepper. Prepare grill and heat to medium/high. Right before you grill, brush grates with oil, add steaks and grill for  about 3-5 minutes per side. Add some of the chile garlic sauce as you  grill and turn them. Remove from heat, add more sauce, cover and let rest for a few minutes. Slice thin or chop for tacos or tortas. Serve with extra sauce.