In a heatproof bowl, cover the anchos with boiling water and let stand for 15 minutes.  Drain the chiles and take off the stems and seeds and coarsely chop.  In a food processor, pulse the chiles and garlic a few times.  Add the toasted almonds, almond butter, vinegar and 1/4 cup warm water.  Process until it is a coarse paste, stream in olive oil and add more hot water until desired consistency.

Preheat the broiler or a grill.  Sprinkle steaks generously with cumin and black pepper.  Grill or broil for about 3 minutes per side.  Let the steak rest and then thin slice across the grain serve with sauce.

Use any leftover sauce as a dip for veggies, chicken or whatever you like.

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