Grilled Rib Eye with Tomato and Poblano Chile Sauce

Name: Grilled Rib Eye with Tomato and Poblano Chile Sauce
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters beef broth; 1 teaspoons freshly ground black pepper; 237 milliliters canned crushed tomatoes; 1 Tbsp cornstarch; 0 teaspoons fennel seeds; 2 cloves garlic, finely chopped; 3 teaspoons kosher salt; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil; 1 Tbsp dried Mexican oregano; 283 grams large poblano chiles (about each); 0 teaspoons dried crushed red pepper; 907 grams eye steaks (each about 1-inch thick); 1 Tbsp tomato paste; 4 servings Vegetable oil, for brushing

Grilled Rib Eye with Tomato and Poblano Chile Sauce

Grilled Rib Eye with Tomato and Poblano Chile Sauce is a gluten free, dairy free, and דל פחמימות, main course. This recipe serves 4. One serving contains 707 calories, 48g of protein, and 54g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have poblano chiles, pepper, olive oil, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

Watch how to make this recipe.

Place the chiles directly over a gas flame or place on a grill until blackened on all sides and softened, 5 to 6 minutes.

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Chili Pepper

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Grill

Place the roasted chiles in a bowl. Cover and let them steam, 10 to 15 minutes. Peel the chiles.

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Chili Pepper

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Bowl

Cut off the stems, cut the chiles lengthwise in half and scrape out any seeds. Roughly chop the chiles.

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Chili Pepper

Seeds

Combine the oregano, fennel seeds and crushed red pepper in a mortar. Grind with a pestle to a coarse powder.

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Red Pepper Flakes

Fennel Seeds

Oregano

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Mortar And Pestle

Heat the olive oil in a medium skillet over medium heat.

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Olive Oil

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Frying Pan

Add the herb mixture and stir until fragrant and the oil is bubbling, 1 to 2 minutes.

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Cooking Oil

Add the garlic and stir 30 seconds.

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Garlic

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.

Ingredients you will need

Crushed Tomatoes

Salt And Pepper

Tomato Paste

Poblano Pepper

Broth

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Whisk

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.

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Salt And Pepper

Corn Starch

Dry Seasoning Rub

Steak

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Baking Sheet

Bowl

Preheat a ridged grill pan (preferably cast iron) over high heat for 4 to 5 minutes.

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Grill Pan

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.

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Steak

Cooking Oil

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Frying Pan

Transfer the steaks to a platter or individual plates.

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Steak

Let stand 5 minutes. Spoon the sauce alongside.

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Sauce

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Ingredients

Servings:

59milliliters

beef broth 1teaspoons

freshly ground black pepper 237milliliters

canned crushed tomatoes 1Tbsp

cornstarch 0teaspoons

fennel seeds 2cloves

garlic, finely chopped 3teaspoons

kosher salt 4servings

Kosher salt and freshly ground black pepper 2Tbsps

extra-virgin olive oil 1Tbsp

dried Mexican oregano 283grams

large poblano chiles (about each)0teaspoons

dried crushed red pepper 907grams

eye steaks (each about 1-inch thick)1Tbsp

tomato paste 4servings

Vegetable oil, for brushing

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Tinga Rio Reserve Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.