Rib Steaks with Ancho Chile–Red Pepper Cream Sauce
Bistec con Crema de Chile Ancho y Pimientas DulceAncho chile, puréed with red bell pepper, cream, and broth makes a rich sauce that's excellent with tender beefsteak. Grill the steak on an outdoor barbecue or on a stove-top grill pan. Start the meal with Caesar Salad (which originated in Tijuana) and serve Yellow Rice with Peas with the meat.
Ingrediënten
Makes 4 servings
- Ancho Chile and Red Pepper Cream Sauce
- 4 7- to 8-ounce boneless rib-eye steaks, about 2⁄3-inch thick
- Salt to taste
- Freshly ground pepper to taste
- 1 tablespoons olive oil or vegetable oil
Instructies
- Prepare the sauce.
- Reserve off heat in the pan.
- Trim the steaks of excess fat.
- Season with salt and pepper.
- Rub the steaks all over with oil.
- Prepare a barbecue fire, or heat a stove top grill pan over medium high heat.
- Cook the steaks about 4 minutes per side or until well marked from the grill or pan, but still pink and juicy inside, or to desired doneness.
- Let the meat stand 5 minutes.
- Meanwhile, reheat the cream sauce.
Notes / Tips / Wine Advice:
Serve hot with the sauce.
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