Grilled Steaks with Red Chile Sauce Recipe

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Ingredients:

Serving

3 oz dried guajillo chiles guajillo chiles
4 cups boiling-hot water
1 (12-oz) jar roasted red peppers, drained, seeded, and coarsely chopped
3 garlic cloves, minced
1 tsp cumin seeds, toasted and ground in an electric coffee/spice grinder
1 tbsp chopped fresh oregano or 3/4 tsp dried, crumbled
1 tsp salt , or to taste
2 tbsp unsalted butter
1 tbsp all-purpose flour
1 tsp cider vinegar , or to taste
6 (3/4-inch- thick) boneless rib-eye steaks (7 to 8 oz each)
accompaniment: pickled red onions with cilantro

Directions:

Make sauce: Rinse chiles and remove stems, then split open and discard seeds and ribs. Heat a dry well-seasoned cast-iron skillet or heavy skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer chiles to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 20 minutes.
Reserve 2 cups soaking liquid, then drain chiles in a colander. Purée chiles, reserved soaking liquid, and roasted peppers in 2 batches in a blender until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, pressing on and discarding solids.
Cook garlic, cumin, oregano, and salt in butter in a 4-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, whisking occasionally, until reduced to about 2 1/2 cups, 15 to 20 minutes. Add vinegar and salt to taste. Keep sauce warm, covered.
Grill steaks: Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Pat steaks dry and season with salt. Grill steaks, uncovered, on lightly oiled grill rack, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
Serve steaks with sauce.
Cooks' notes: ·Sauce can be made 1 week ahead and cooled completely, then chilled, covered. ·If you aren't able to grill, steaks can be cooked in batches in a hot well-seasoned ridged grill pan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	185.55 Kcal (777 kJ)
Calories from fat	96.73 Kcal
		% Daily Value*
Total Fat	10.75g	17%
Cholesterol	35.12mg	12%
Sodium	411.86mg	17%
Potassium	108.59mg	2%
Total Carbs	10.02g	3%
Sugars	0.17g	1%
Dietary Fiber	0.21g	1%
Protein	9.55g	19%
Vitamin C	9.2mg	15%
Vitamin A	11.2mg	373%
Iron	3.3mg	18%
Calcium	48.9mg	5%

Amount Per 100 g
Calories	82.63 Kcal (346 kJ)
Calories from fat	43.08 Kcal
		% Daily Value*
Total Fat	4.79g	17%
Cholesterol	15.64mg	12%
Sodium	183.42mg	17%
Potassium	48.36mg	2%
Total Carbs	4.46g	3%
Sugars	0.08g	1%
Dietary Fiber	0.09g	1%
Protein	4.25g	19%
Vitamin C	4.1mg	15%
Vitamin A	5mg	373%
Iron	1.5mg	18%
Calcium	21.8mg	5%

* 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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