Grilled Rib Eye Steaks with Spicy Chipotle-Tomato Sauce
Serves 4.
Note: Chipotle peppers are sold either dried or in sauce. Buy dried ones for this recipe. They are available in specialty food stores and in some groceries.
Also, you will not need to use the entire can of tomatoes, so freeze the leftover amount for another use.
Sauce:
3 dried chipotle peppers, each about 3 in. long
1 c. boiling water
2 tbsp. olive oil
¾ c. chopped onions
1 tsp. chopped garlic
½ (28-oz.) can Italian-style plum tomatoes, drained and chopped
¼ tsp. salt, preferably kosher salt, plus more if needed
Steaks:
4 boneless ribeye steaks, ½-in. thick and 6 to 7 oz. each, trimmed of all fat
1½ tsp. ground cumin
½ tsp. salt, preferably kosher salt
¼ tsp. coarsely ground black pepper
4 tsp. chopped cilantro
To prepare sauce, place chipotle peppers in small bowl and cover with boiling water. Soak until peppers have softened, 20 to 30 minutes. Remove peppers from water, but strain and reserve water for making sauce.
Be sure to wear rubber gloves when you halve the peppers lengthwise and scrape out and discard all seeds and stems. (Seeds are what make these peppers so hot. Removing them will result in a spicy, rather than a fiery, hot dish.) Chop seeded peppers and measure out 1½ tablespoons. Discard any extras or use in another dish.
Heat olive oil in medium-heavy skillet over medium heat. When hot, add onions and cook, stirring, 2 minutes. Add garlic and chopped chipotles and cook, stirring for 1 minute more. Add tomatoes, reserved soaking water and salt. Bring to simmer and cook, uncovered, until most, but not quite all, of liquid has evaporated, about 5 minutes. Taste and add more salt if needed. (Sauce can be prepared 1 day ahead. Cool, cover and refrigerate. Reheat, stirring, when ready to use.)
Thirty minutes before you cook the steaks, combine cumin, salt and pepper in small bowl. Rub both sides of each steak with seasoning and leave at cool room temperature while you prepare grill.
Arrange rack 5 inches from heat source, oil rack and preheat grill. Grill steaks 3 to 5 minutes per side for medium-rare. Watch carefully. Cooking time will vary, depending on the type of grill and the intensity of heat. Alternatively, broil steaks 4 to 5 inches from heat 3 to 5 minutes per side.
Arrange steaks on serving plate, top each with some sauce and sprinkle with cilantro.
Nutrition information per serving:
Calories 355
Carbohydrates 6 g
Protein 38 g
Fat 19 g
including sat. fat 6 g
Cholesterol 97 mg
Sodium 580 mg
Calcium 45 mg
Dietary fiber 1 g
Diabetic exchanges per serving: 1 vegetable exch., 5 lean-meat exch., and 1 fat exch.
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