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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Accompaniment: pickled red onions with cilantro
Make sauce:
Rinse chiles and remove stems, then split open and discard seeds and ribs.
Heat a dry well-seasoned cast-iron skillet or heavy skillet over moderate
heat, then toast chiles in batches, turning them, about 30 seconds total.
Transfer chiles to a heatproof bowl and pour boiling water over them. Cover
bowl and soak chiles, stirring occasionally, until softened, about 20
minutes.
Reserve 2 cups soaking liquid, then drain chiles in a colander. Pure
chiles, reserved soaking liquid, and roasted peppers in 2 batches in a
blender until smooth (use caution when blending hot liquids). Force pure
through a fine-mesh sieve into a bowl, pressing on and discarding solids.
Cook garlic, cumin, oregano, and salt in butter in a 4-quart heavy saucepan
over moderately low heat, stirring, 1 minute. Add flour and cook,
stirring, 2 minutes. Whisk in chile mixture and simmer, whisking
occasionally, until reduced to about 2 1/2 cups, 15 to 20 minutes. Add
vinegar and salt to taste. Keep sauce warm, covered.
Grill steaks:
Prepare grill for cooking. If using a charcoal grill, open vents on bottom
of grill, then light charcoal. Charcoal fire is medium-hot when you can
hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas
grill, preheat burners on high, covered, 10 minutes, then reduce heat to
moderately high.
Pat steaks dry and season with salt. Grill steaks, uncovered, on lightly
oiled grill rack, turning over once, 6 to 8 minutes total for medium-rare.
Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
Serve steaks with sauce.
Cooks' notes:
Sauce can be made 1 week ahead and cooled completely, then chilled,
covered.
If you aren't able to grill, steaks can be cooked in batches in a hot
well-seasoned ridged grill pan.
Contributor: Gourment July 2003
| Ingredients:
3 Ounce(s) dried guajillo chiles
4 Cup(s) hot water; boiling
1 12 oz jar roasted bell pepper; chopped
3 clove garlic; minced
1 Teaspoon(s) cumin seeds; toasted, ground
3 Teaspoon(s) oregano
4/23 Ounce(s) salt
1/8 Cup(s) butter
163/5000 Pound(s) all purpose flour
13/625 Cup(s) cider vinegar
6 8 oz boneless rib-eye steaks |
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