Steak with Three Chile Sauce
Savor the bold and smoky flavors of steak with three chile sauce, a dish that brings together the richness of perfectly seared ribeye steaks and a luscious sauce made from ancho, guajillo, and chipotle chiles. This recipe combines traditional chili peppers with garlic, tomatoes, and beef stock to create a deeply flavorful, slightly spicy sauce that pairs beautifully with the juicy tenderness of the steak. With a preparation time of just 15 minutes and a cooking time of 30 minutes, this meal is perfect for both weeknight dinners and special occasions. Serve it with a garnish of fresh cilantro and a squeeze of lime for a vibrant finishing touch. A must-try for fans of bold, savory dishes, this steak recipe is sure to impress with its rich layers of flavor and effortless elegance!
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Recipe Information
Ingredients
- 2 pieces Ribeye steaks (or steak of choice)
- 2 pieces Ancho chile
- 2 pieces Guajillo chile
- 1 tablespoon Chipotle chile in adobo sauce
- 4 pieces Garlic cloves
- 1 piece White onion (medium-sized, peeled and quartered)
- 2 pieces Tomato (medium-sized)
- 1 cup Beef stock
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.25 cup Cilantro (for garnish, optional)
- 1 piece Lime (for serving, optional)
Instructions
Prepare the chiles by removing the stems and seeds from the ancho and guajillo chiles. Toast them in a dry skillet over medium heat for about 1 minute, until fragrant, being careful not to burn them.
Place the toasted chiles in a heatproof bowl and cover them with hot water. Let them soak for 10 minutes to rehydrate, then drain and set aside.
While the chiles are soaking, preheat a skillet or grill pan over medium-high heat. Season the steaks generously with salt and pepper on both sides.
Sear the steaks in the hot skillet or grill pan with 1 tablespoon of olive oil for 3-4 minutes per side for medium-rare, or longer for desired doneness. Remove the steaks from the pan, cover loosely with foil, and let them rest.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the garlic cloves, onion quarters, and tomatoes until softened and lightly charred, about 5-7 minutes.
Transfer the sautéed mixture to a blender, along with the rehydrated chiles, chipotle chile in adobo sauce, and 1 cup of beef stock. Blend until smooth. Add salt and pepper to taste.
Pour the chile sauce back into the skillet and bring it to a gentle simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Slice the rested steaks against the grain and serve with the three-chile sauce drizzled over the top. Garnish with chopped cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 3686 mg | 160% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 14.9 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 207 mg | 16% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2958 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
