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Grilled Rib Eye with Tomato and Poblano Chile Sauce (Giada De Laurentiis) Recipe

Grilled Rib Eye with Tomato and Poblano Chile Sauce (Giada De Laurentiis) Recipe

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Grilled Rib Eye with Tomato and Poblano Chile Sauce (Giada De Laurentiis)

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Ingredients:

Serving

2 large poblano chiles (about 5 oz each)
1 tbsp dried mexican oregano
1/4 tsp fennel seeds
1/8 tsp dried crushed red pepper
2 tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
1 cup canned crushed tomatoes
1/4 cup beef broth
1 tbsp tomato paste
kosher salt and freshly ground black pepper
1 tbsp cornstarch
2 1/2 tsp kosher salt
1 1/4 tsp freshly ground black pepper
four 8-oz rib eye steaks (each about 1-inch thick )
vegetable oil, for brushing

Directions:

For the sauce: Place the chiles directly over a gas flame or place on a grill until blackened on all sides and softened, 5 to 6 minutes. Place the roasted chiles in a bowl. Cover and let them steam, 10 to 15 minutes. Peel the chiles. Cut off the stems, cut the chiles lengthwise in half and scrape out any seeds. Roughly chop the chiles.
Combine the oregano, fennel seeds and crushed red pepper in a mortar. Grind with a pestle to a coarse powder. Heat the olive oil in a medium skillet over medium heat. Add the herb mixture and stir until fragrant and the oil is bubbling, 1 to 2 minutes. Add the garlic and stir 30 seconds. Add the crushed tomatoes, broth, tomato paste and the chopped poblanos. Bring to a simmer, whisking to blend. Reduce the heat to low and simmer for 5 minutes to blend the flavors. Season with salt and pepper.
For the steaks: In a small bowl, stir the cornstarch, salt and pepper to blend evenly. Rub a generous 1/2 teaspoon of the seasoning mixture over each side of each steak to coat. Arrange the steaks on a baking sheet and freeze for 30 minutes.
Preheat a ridged grill pan (preferably cast iron) over high heat for 4 to 5 minutes. Brush the pan with oil. Cook the steaks until the bottom is crusty, about 5 minutes. Flip the steaks over and cook again until the bottom is crusty, but the center is still medium-rare, about 4 minutes longer.
Transfer the steaks to a platter or individual plates. Let stand 5 minutes. Spoon the sauce alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	206.5 Kcal (865 kJ)
Calories from fat	101.54 Kcal
		% Daily Value*
Total Fat	11.28g	17%
Sodium	1448.01mg	60%
Potassium	254.95mg	5%
Total Carbs	23.7g	8%
Sugars	2.96g	12%
Dietary Fiber	1.97g	8%
Protein	4.45g	9%
Vitamin C	7mg	12%
Iron	1.1mg	6%
Calcium	42mg	4%

Amount Per 100 g
Calories	158.03 Kcal (662 kJ)
Calories from fat	77.71 Kcal
		% Daily Value*
Total Fat	8.63g	17%
Sodium	1108.13mg	60%
Potassium	195.11mg	5%
Total Carbs	18.14g	8%
Sugars	2.26g	12%
Dietary Fiber	1.51g	8%
Protein	3.41g	9%
Vitamin C	5.3mg	12%
Iron	0.9mg	6%
Calcium	32.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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