July 6, 2009

Rib-Eye Steaks with Mexican Barbecue Sauce

4th of July weekend, Part I

Rib-Eye Steaks with Mexican Barbecue Sauce
from Weber's Real Grilling
by Jamie Purviance

1 large ancho chile pepper, about 1/2 ounce, stem and seeds removed
3 plum tomatoes, cored and cut in half lengthwise
2 slices red onion, each about 1/2 inch think
extra virgin olive oil
2 medium garlic cloves, smashed
3 TBSP cider vinegar
2 TBSP light brown sugar
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/4 tsp ground allspice
1/4 tsp ground cloves

4 rib-eye steaks, about 12 ounces each and 1 inch thick
1 tsp paprika
1 tsp kosher salt
1/2 tsp light brown sugar
1/2 tsp freshly ground pepper

To make the sauce:
In a small bowl, cover the ancho chile with 3/4 cup boiling water and allow the chile to soften for 20 to 30 minutes, turning occasionally. Lightly brush or spray the tomatoes and onions with oil. Grill over Direct High heat until slightly charred, 8 to 10 minutes, turning once. Place the chile and soaking water, tomatoes and onions in a blender or food processor. Add the remaining sauce ingredients and process until completely smooth, about 1 minute. Pour the sauce into a medium saucepan. Bring to a boil over high heat, then lower the heat to a simmer and cook from 5 to 10 minutes. Remove from the heat. Pour half of the sauce into a small bowl to brush on the steaks as they grill; reserve the rest to serve with the steaks.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. In a small bowl, combine paprika, salt, brown sugar, and pepper. Lightly brush or spray the steaks on both sides with oil; season with the spice mixture. Grill the steaks over Direct High heat until cooked to desired doneness, 6 to 8 minutes for medium-rare, brushing with sauce and turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the reserved sauce.

Notes:The ancho chile hunt was formidable. If I'd decided on this sooner, I would have ordered them from Penzey's but instead a grocery-store crawl ensued. I was so pleased to be finally successful. Since I was making the sauce the night before, I broiled the vegetables rather than grilling them. As for the sauce itself, it was well worth the effort. A nice roasted heat that built slowly over the course of the meal and an under-current of the more complex flavors from the spices. Definitely a winner.

Posted by Jennifer at July 6, 2009 8:20 PM

This resulted in some really extraordinary steak. The sauce was very flavorful and complex, and spicy without being overwhelmingly hot. I definitely want to have this one again!

Posted by: Michael at July 22, 2009 10:08 PM
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