Steak with Three Chile Sauce

Nutriscore Rating: 66/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 2 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 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

8 steps

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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

1 serving (717.2g)

Calories		1208
% Daily Value*
Total Fat		91.8 g	118%
	Saturated Fat	38.7 g	194%
	Polyunsaturated Fat	0.0 g
Cholesterol		255 mg	85%
Sodium		1699 mg	74%
Total Carbohydrate		36.6 g	13%
	Dietary Fiber	10.8 g	38%
	Total Sugars	15.1 g
Protein		71.0 g	142%
Vitamin D		0.6 mcg	3%
Calcium		120 mg	9%
Iron		8.6 mg	48%
Potassium		2074 mg	44%

*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.

Source of Calories

Fat: 1646 cal (65.7%%)

Protein: 565 cal (22.6%%)

Carbs: 292 cal (11.7%%)