Bistec con Crema de Chile Ancho y Pimientas DulceAncho chile, puréed with red bell pepper, cream, and broth makes a rich sauce that's excellent with tender beefsteak. Grill the steak on an outdoor barbecue or on a stove-top grill pan. Start the meal with Caesar Salad (which originated in Tijuana) and serve Yellow Rice with Peas with the meat.
Rib Steaks with Ancho Chile–Red Pepper Cream Sauce
Bistec con Crema de Chile Ancho y Pimientas DulceAncho chile, puréed with red bell pepper, cream, and broth makes a rich sauce that's excellent with tender beefsteak. Grill the steak on an outdoor barbecue or on a stove-top grill pan. Start the meal with Caesar Salad (which originated in Tijuana) and serve Yellow Rice with Peas with the meat.
Ingredients
Makes 4 servings
- Ancho Chile and Red Pepper Cream Sauce
- 4 7- to 8-ounce boneless rib-eye steaks, about 2⁄3-inch thick
- Salt to taste
- Freshly ground pepper to taste
- 1 tablespoons olive oil or vegetable oil
Instructions
- Prepare the sauce.
- Reserve off heat in the pan.
- Trim the steaks of excess fat.
- Season with salt and pepper.
- Rub the steaks all over with oil.
- Prepare a barbecue fire, or heat a stove top grill pan over medium high heat.
- Cook the steaks about 4 minutes per side or until well marked from the grill or pan, but still pink and juicy inside, or to desired doneness.
- Let the meat stand 5 minutes.
- Meanwhile, reheat the cream sauce.
Notes & Wine Advice
Serve hot with the sauce.