Grilled Rib Eye with Tomato and Poblano Chile Sauce

• 2 large poblano chiles (about 5 ounces each)
• 1 tablespoon dried Mexican oreganomexican-oregano
• 1/4 teaspoon fennel seedsfennel-seed
• 1/8 teaspoon dried crushed red pepperbell-pepper
• 2 tablespoons extra-virgin olive oilolive-oil
• 2 cloves garlic, finely choppedgarlic
• 1 cup canned crushed tomatoescanned-tomato
• 1/4 cup beef brothbeef-broth
• 1 tablespoon tomato pastetomato-paste
• Kosher salt and freshly ground black peppersalt-and-pepper
• 1 tablespoon cornstarchcornstarch
• 2 1/2 teaspoons kosher saltsalt
• 1 1/4 teaspoons freshly ground black pepperpepper
• Four 8-ounce rib eye steaks (each about 1-inch thick)
• Vegetable oil, for brushingvegetable-oil

1. 01For the 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.
2. 02Combine the oregano, fennel seeds and crushed red pepper in a mortar. Grind with a pestle to a coarse powder. Heat the olive 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 a simmer, whisking to blend. Reduce the heat to low and simmer for 5 minutes to blend the flavors. Season with salt and pepper.
3. 03For the 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.
4. 04Preheat 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, about 5 minutes. Flip the steaks over and cook again until the bottom is crusty, but the center is still medium-rare, about 4 minutes longer.
5. 05Transfer the steaks to a platter or individual plates. Let stand 5 minutes. Spoon the sauce alongside.

Calories

720 kcal

Protein

43 g

Fat

56 g

Saturated fat

20 g

Carbs

14 g

Fiber

3 g

Sugar

6 g

Sodium

920 mg

Cholesterol

148 mg

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