Rib Eye Steaks With Mexican Barbecue Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 3mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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