Rib Eye Steaks with Ancho Chili Sauce

By rossboys

Ingredients

• Sauce:
• 1 med dried ancho chili pepper
• 1-1/2 cups dry red wine
• 2 medium garlic cloves, peeled
• 1/2 cup ketchup
• 2 tsp Worcestershire sauce
• 1/2 tsp ground cumin
• Paste:
• 2 Tbsp olive oil
• 1 Tbsp Dijon mustard
• 1 Tbsp finely chopped oregano leaves
• 1-1/2 to 2 tsp kosher salt
• 4 boneless rib eye steaks, about 1" thick and 8 to 10 oz each

Details

Servings 4

Preparation

Step 1

To make the sauce, cut off and discard the stem of the chili, cut it open and remove the seeds. In a small saucepan, combine the chili, wine and garlic. Bring the mixture to a boil over medium-high heat. Cook until about 3/4 cup of wine remains, about 10 minutes. Set aside for 20 minutes, keeping the chili submerged so it softens. Transfer to a food processor. Process for 1 minute to puree the chili. Pour the mixture into a saucepan along with the remaining sauce ingredients. Mix well and heat over medium heat for about a minute; set aside.

In small bowl, mix together all the paste ingredients and smear over both sides of the steaks. Let stand 15 to 30 minutes at room temperature before grilling.

Meanwhile, prepare the grill for direct cooking over high heat.

Grill the steaks over high direct heat, with the lid closed as much as possible, until cooked to your desired doneness, about 6 to 8 minutes for medium-rare, turning once or twice. When done, remove from the grill and let the steaks rest 3 to 5 minutes. While the steaks rest, warm the sauce over low heat. Serve the steaks warm with the sauce.