Rib Eye Steaks With Mexican Barbecue Sauce

Ingredients

Sauce

• 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 g fresh ground black pepper
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Steaks

• 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. 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. 2

   Lightly brush or spray the tomatoes and onions with oil.

3. 3

   Grill over direct high heat until slightly charred, 8-10 minutes, turning once.

4. 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. 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. 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. 7

   The steaks: let the steaks stand at room temperature for 20-30 minutes before grilling.

8. 8

   In a small bowl, combine the paprika, salt, brown sugar, and pepper.

9. 9

   Lightly brush or spray the steaks on both sides with oil; season with the spice mixture.

10. 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. 11

    Remove from grill and let rest for 3-5 minutes; serve warm with the reserved sauce.