Rib Eye Steaks With Mexican Barbecue Sauce |
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Prep Time: 45 Minutes Cook Time: 18 Minutes |
Ready In: 63 Minutes Servings: 4 |
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Weber's Real Grilling Ingredients:
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 |
Directions:
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.
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