This recipe is liked by 0 person(s). |
BEEF - RIB-EYE - Rib-Eye Steaks with Smoky Arrabbiata Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
From Redbook | |
1 (28-oz) can | crushed tomatoes |
1 large | onion, coarsely chopped |
3 | garlic cloves, peeled, crushed |
2 Tbsp | capers, rinsed, drained |
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 |
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 saucepan 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 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°F) for medium-rare. Cover loosely with foil and let steaks rest 5 minutes.
3. Slice steaks across the grain into ¼-inch-thick slices. Serve with the reserved sauce.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe