To prepare the coulis, place the bell peppers, Anaheims, jalapenos, garlic, vinegar, olive oil, ground cumin, and cilantro in the bowl of a food processor and process until smooth. Season to taste with salt and pepper and set aside.

To prepare the onions, heat 2 tablespoons of the olive oil in a large saute pan over high heat until smoking hot. Add the onions and do not stir until they start to brown, 2 to 5 minutes. Toss and allow onions to brown completely, about 3 minutes. Cook over medium heat, stirring occasionally, until the onions are tender and caramelized, 3 to 5 minutes. Keep the onions warm while you cook the steaks.

To prepare the steaks, preheat the oven to 350 degrees. Heat the remaining tablespoon of oil in a large ovenproof saute pan over high heat until smoking hot. Add the steaks and sear well for about 2 minutes on each side. Put the pan in the oven and cook for 5 to 8 minutes for rare to medium-rare doneness.

To serve, distribute the caramelized onions among 4 individual plates and place a steak on top of each one. Spoon the coulis over the steaks and serve hot.

Per serving: 294 Calories (kcal); 24g Total Fat; (71% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates