Ingredients
- 1 lb fresh mild eco-friendly chiles
- 2 tablespoons of coconut oil
- 1 cup chopped onion
- 1 teaspoon minced garlic clove
- 1 cup low-sodium beef broth
- 1 pinch pepper and salt to taste
- 4 12-ounce rib-eye steaks
- 2 tablespoons of ground dried chiles
Directions
Preheat the oven to 450°F.
Put the fresh chiles on the nonstick baking pan and roast until well charred, about twenty minutes.
Remove in the oven and permit to awesome.
Once the chiles are awesome enough to deal with, peel, stem and seed them.
Heat the oil inside a medium saucepan over medium heat. Add some onion and garlic clove and saut for several minutes.
Add some reserved chiles combined with the beef stock and pepper and salt to taste.
Provide a simmer and prepare until quite thick, for around twenty minutes.
Transfer the sauce to some blender and process until smooth. Transfer to some serving bowl to pass through whenever you serve the steaks.
Preheat and oil the grill and preheat a stovetop grill pan or cast-iron skillet over medium-high temperature.
Season each side from the steaks using the ground chiles and pepper and salt to taste.
Put on the preheated grill within the grill pan or cast-iron skillet and grill for ten minutes.
Turn the steak and grill for 12 additional minutes for medium-rare
Remove in the grill and serve using the sauce quietly.