Giada De Laurentiis - Grilled Rib Eye with Tomato and Poblano Chile Sauce

Grilled Rib Eye with Tomato and Poblano Chile Sauce

ingredients

4 servings


Sauce 2 large poblano chiles (about 5 ounces each)poblano chiles2 1 tablespooon dried Mexican oreganodried Mexican oregano1 ¼ teaspoon fennel seedsfennel seeds¼ 1/8 teaspoon dried crushed red pepperred pepper flakes1/8 2 tablespoons extra-virgin olive oilextra-virgin olive oil2 2 garlic cloves, finely choppedgarlic clove2 1 – 14 ounce can crushed tomatoescan crushed tomatoes1 ¼ cup beef brothbeef broth¼ 1 tablespoon tomato pastetomato paste1 Kosher salt and freshly ground black pepper1
Steaks 1 tablespoon cornstarchcornstarch1 2 ½ teaspoons kosher saltkosher salt2 ½ 1 ¼ teaspoons freshly ground black pepperfreshly ground black pepper1 ¼ 4 (8-ounce) rib eye steaks (each about 1 inch thick)rib-eye steaks (8 ounce)4 Vegetable oilvegetable oil1

Sauce

2 large poblano chiles (about 5 ounces each)

1 tablespooon dried Mexican oregano

¼ teaspoon fennel seeds

1/8 teaspoon dried crushed red pepper

2 tablespoons extra-virgin olive oil

2 garlic cloves, finely chopped

1 – 14 ounce can crushed tomatoes

¼ cup beef broth

1 tablespoon tomato paste

Kosher salt and freshly ground black pepper

Steaks

1 tablespoon cornstarch

2 ½ teaspoons kosher salt

1 ¼ teaspoons freshly ground black pepper

4 (8-ounce) rib eye steaks (each about 1 inch thick)

Vegetable oil

instructions


Sauce Place the chiles directly over a gas flame or place on a grill until blackened on all sides and softened, 5 to 6 minutes. Place the roasted chiles in a bowl. Cover and let them steam 10 to 15 minutes. Peel the chiles. Cut off the stems; cut the chiles lengthwise in half and scrape out any seeds. Roughly chop the chiles. Combine the oregano, fennel seeds, and crushed red pepper in a mortar. Grind with a pestle to a coarse powder. Heat the oil in a medium skillet over medium heat. Add the herb mixture and stir until fragrant and the oil is bubbling, 1 to 2 minutes. Add the garlic and stir 30 seconds. Add the crushed tomatoes, broth, tomato paste, and the chopped poblanos. Bring to simmer, whisking to blend. Reduce the heat to low and simmer for 10 minutes to blend the flavors and thicken the sauce. Season with salt and pepper, to taste.
Steaks In a small bowl, stir the cornstarch,salt, and pepper to blend evenly. Rub a generous 1/2 teaspoon of the seasoning mixture over each side of each steak to coat. Arrange the steaks on a baking sheet and freeze for 30 minutes. Preheat a ridged grill pan (preferably cast iron) over high heat for 4 to 5 minutes. Brush the pan with oil. Cook the steaks until the bottom is crusty, 5 minutes. Turn the steaks over and cook again until the bottom is crusty, but the center is still medium, about 5 minutes longer. Let steaks rest for 5 minutes. Slice against the grain into 1/4 inch slices. Transfer the steaks to a platter or individual plates. Spoon the sauce alongside or on top.

Sauce

Place the chiles directly over a gas flame or place on a grill until blackened on all sides and softened, 5 to 6 minutes. Place the roasted chiles in a bowl. Cover and let them steam 10 to 15 minutes. Peel the chiles. Cut off the stems; cut the chiles lengthwise in half and scrape out any seeds. Roughly chop the chiles.

Combine the oregano, fennel seeds, and crushed red pepper in a mortar. Grind with a pestle to a coarse powder. Heat the oil in a medium skillet over medium heat. Add the herb mixture and stir until fragrant and the oil is bubbling, 1 to 2 minutes. Add the garlic and stir 30 seconds. Add the crushed tomatoes, broth, tomato paste, and the chopped poblanos. Bring to simmer, whisking to blend. Reduce the heat to low and simmer for 10 minutes to blend the flavors and thicken the sauce. Season with salt and pepper, to taste.

Steaks

In a small bowl, stir the cornstarch,salt, and pepper to blend evenly. Rub a generous 1/2 teaspoon of the seasoning mixture over each side of each steak to coat. Arrange the steaks on a baking sheet and freeze for 30 minutes.

Preheat a ridged grill pan (preferably cast iron) over high heat for 4 to 5 minutes. Brush the pan with oil. Cook the steaks until the bottom is crusty, 5 minutes. Turn the steaks over and cook again until the bottom is crusty, but the center is still medium, about 5 minutes longer. Let steaks rest for 5 minutes. Slice against the grain into 1/4 inch slices.

Transfer the steaks to a platter or individual plates. Spoon the sauce alongside or on top.