Rib Eye Steaks with Smokey Arrabiata Sauce


4 servings
1 (28-ounce can) crushed tomatoescan crushed tomatoes1
1 small onion, coarsely choppedonion(s), small1
2 cloves garlic, peeled and crushedgarlic clove2
1 tablespoons capers, drained and rinsedcapers1
1 (3-inch-long) Serrano or Thai chili, stemmed and 1/2 of the seeds removed, coarsely choppedserrano or thai chili1
1 tablespoon sugarsugar1
2 teaspoons smoked paprika, plus extra for seasoningsmoked paprika2
1 tablespoon kosher salt, plus extra for seasoningkosher salt1
2 (1-pound) rib eye steaks, each about 1-inch thickrib-eye steaks (1 pound)2
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
1 ½ teaspoons kosher saltkosher salt1 ½
½ teaspoon freshly ground black pepperfreshly ground black pepper½


In a food processor, combine the tomatoes, onion, garlic, capers, chili, sugar, paprika and 2 teaspoons salt. Process until slightly chunky. Pour the sauce into a medium saucepan and bring to a simmer over medium heat. Cook for 25 minutes until thickened.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the steaks on both sides with olive oil. Season on both sides with the salt and pepper. Grill for 5 to 6 minutes each side for medium-rare. Let the steaks rest for 5 minutes.

Slice the steaks across the grain into 1/4-inch-thick slices and serve with the sauce.
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