Rib Eye Steaks With Mexican Barbecue Sauce

Total Time: 1 hr 3 mins Preparation Time: 45 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 1 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.
• 2 lightly brush or spray the tomatoes and onions with oil.
• 3 grill over direct high heat until slightly charred, 8-10 minutes, turning once.
• 4 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.
• 5 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.
• 6 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.
• 7 the steaks: let the steaks stand at room temperature for 20-30 minutes before grilling.
• 8 in a small bowl, combine the paprika, salt, brown sugar, and pepper.
• 9 lightly brush or spray the steaks on both sides with oil; season with the spice mixture.
• 10 grill the steaks over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, brushing with sauce and turning once.
• 11 remove from grill and let rest for 3-5 minutes; serve warm with the reserved sauce.