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For the sauce:
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2 |
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large dried pasilla chiles (about 1/2 ounce total), stems and seeds removed |
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1 |
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teaspoon coriander seeds |
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1 |
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teaspoon mustard seeds |
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6 |
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tablespoons extra-virgin olive oil |
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1/4 |
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cup ketchup |
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1/4 |
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cup tightly packed fresh mint leaves |
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2 |
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tablespoons red wine vinegar |
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1 |
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medium garlic clove, crushed |
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Kosher salt |
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4 |
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rib-eye steaks, about 8 ounces each and 1 inch thick |
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Extra-virgin olive oil |
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Freshly ground black pepper |
To make the sauce: Cut the chiles into 2-inch pieces and place them into a small bowl. Cover the chiles with about 1 cup of hot water and soak them until very soft, 20 to 30 minutes. Strain the softened chiles and place them in a food processor or blender (discard the water). In a small skillet over medium heat toast the coriander and mustard seeds until the mustard seeds crackle. Add the seeds to the chiles along with the remaining sauce ingredients including salt to taste. Process until completely smooth. Set the sauce aside at room temperature.
Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with the olive oil, and season them with salt and pepper to taste. Grill the steaks over Direct Medium heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with the sauce on the side along with a green salad and grilled Italian bread, if desired.
Makes 4 servings.
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