1 (4-inch-long) serrano or 2 Thai chiles, stemmed, half of seeds removed, and coarsely chopped
2 Tbsp sugar
1 Tbsp smoked paprika
4 tsp kosher salt
2 (1-lb) boneless rib-eye steaks, about 1 inch thick
1 tsp freshly ground black pepper
2 tbsp olive oil
Instructions
1. In a food processor, combine tomatoes, onion, garlic, capers, chile, sugar, paprika, and 2 tsp of the salt. Process until slightly chunky. Pour sauce into a medium sauce pan and bring to a simmer over medium-low heat. Cook 25 minutes, until thickened. Season to taste with additional salt and smoked paprika. Reserve 1 cup of the sauce for the steaks; save the rest to serve as a sauce for a pound of pasta another night. (Once cool, the sauce will keep for up to one week in an airtight container in the refrigerator. Reheat before serving)
2. Heat in a grill pan over medium-high heat, or heat a gas or charcoal grill. Season steaks on both sides with the remaining 2 tsp of the salt and the pepper. Drizzle steaks on both sides with olive oil. Grill 5 to 6 minutes on each side( or until a thermometer inserted into the meat reaches 135) for medium-rare. Cover loosely with foil and let steaks rest 5 minutes.
3. Slice steaks across the grain into 1/4-inch-thick slices. Serve with the reserved sauce.
Originally Submitted
2/10/2013
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