Rib Eye Steaks With Mexican Barbecue Sauce - cooking recipe

Ingredients

Sauce
1 large ancho chili, about 1/2 ounce, stem and seeds removed
3 plum tomatoes, cored and cut in half lengthwise
2 slices red onions, each about 1/2 inch thick
extra virgin olive oil
2 garlic cloves, smashed
3 tablespoons cider vinegar
2 teaspoons light brown sugar
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Steaks
4 (12 ounce) rib eye steaks, about 1-inch thick
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon light brown sugar
1/2 teaspoon fresh ground black pepper

Preparation

Make the sauce: in a small bowl, cover the ancho chile with 3/4 cup boiling and allow the chile to soften for 20-30 minutes, turning occasionally.
Lightly brush or spray the tomatoes and onions with oil.
Grill over direct high heat until slightly charred, 8-10 minutes, turning once.
Place the chile and soaking water, tomatoes, and onions in a blender or food processor; add in the remaining sauce ingredients; process until completely smooth, about 1 minute.
Pour the sauce into a saucepan; bring to a boil over high heat then decrease heat to a simmer and for 5-10 minutes; remove from 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.
The steaks: let the steaks stand at room temperature for 20-30 minutes before grilling.
In a small bowl, combine the 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, 6-8 minutes for medium-rare, brushing with sauce and turning once.
Remove from grill and let rest for 3-5 minutes; serve warm with the reserved sauce.