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. Puree 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.

FOR THE MEDITERRANEAN SALAD:

4 tomatoes, large, diced
1 onion, small, diced
24 pitted kalamata olives
Juice of 2 lemons
2 tablespoons of extra-virgin olive oil
Salt
Freshly ground pepper


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 minutes 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.