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Ingredients
- 16 x dry guajillo or possibly New Mexico chilies stemmed and seeded about 4 ozs. total
- 3 x garlic cloves peeled
- 1 tsp dry oregano
- 1/4 tsp grnd black pepper
- 1/8 tsp grnd cumin
- 3 2/3 c. beef broth plus a little more if needed
- 2 1/2 Tbsp. vegetable or possibly extra virgin olive oil divided
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 Tbsp. cider vinegar
- 6 x individual beef rib-eye (or possibly other tender) steaks each 1" thick
- 1 lrg red onion in 1/2" slices Several sprigs of cilantro for garnish
Directions
- 1.Toast chilies on a warm griddle or possibly skillet; open them flat and press down firmly on the warm surface with a spatula. When chilies crackle and send a wisp of smoke, flip them and press down to toast the other side. In a small bowl, cover the chilies with warm water and let rehydrate 30 min, stirring frequently to ensure even soaking. Drain and throw away the water.
- 2.Combine the garlic, oregano, black pepper and cumin in a food processor or possibly blender, along with the liquid removed chilies and 2/3 c. of the broth. Blend to a smooth puree, scraping and stirring every few seconds. Press through a medium-mesh strainer into a bowl.
- 3.Heat 1 1/2 Tbsp. of the oil in a heavy, medium-size saucepan (4-qt). When the oil is warm sufficient to make a drop of the puree sizzle sharply, add in the puree and stir constantly till it reduces into a thick paste, 5 to 7 min. Stir in the remaining 3 c. of broth, partially cover and simmer, stirring occasionally, about 45 min. If necessary, stir in a little more broth to bring the sauce to a medium steak-sauce consistency. Taste and season with the sugar.
- 4.Mix 1/4 c. of the sauce with the vinegar and salt in a large bowl. Add in the steaks and turn to coat proportionately with the marinade. Let marinate, cover and refrigerated, for 1-2 hrs but no more than 4 hrs.
- 5. Place the steaks on the cooking grate directly over the heat, and grill for 7-10 min, turning once halfway through the cooking time.
- 6.While the steaks are grilling, brush the onion slices with the remaining oil. Arrange the slices on the cooking grate around the steaks and grill, turning once halfway through cooking time, till lightly browned and crisp-tender, 6 to 8 min.
- 7.Meanwhile, heat the sauce to a simmer. Remove steaks and let sit 5 min. Serve with a generous 1/3 c. of the heated sauce and a topping of the onions. Garnish with sprigs of cilantro.
- Serves 6, with about 2 c. sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 6 servings | |
| Calories 11 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 196mg | 8% |
| Potassium 36mg | 1% |
| Total Carbs 2.55g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.42g | 1% |
| Protein 0.28g | 0% |
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