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Rib Steaks with Ancho Chile-Red Pepper Cream Sauce |
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Serves: 4
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(Bistec con Crema de Chile Ancho y Pimientas Dulce)
Category: Beef
Ancho 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 (see Salads) (which originated in Tijuana) and serve Yellow Rice with Peas (see Beans, Rice, and Pasta) with the meat.
Ancho Chile and Red Pepper Cream Sauce
4 (7- to 8-ounce) boneless rib-eye beef steaks, about 2/3-inch thick
Salt, to taste
Freshly ground pepper, to taste
1 tablespoon olive oil or vegetable oil
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. Serve hot with the sauce.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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