Rib Eye Steaks With Mexican Barbecue Sauce Recipe

Name: Rib Eye Steaks With Mexican Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Rib Eye Steaks With Mexican Barbecue Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rib Eye Steaks With Mexican Barbecue Sauce

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