Rib Steaks With Ancho Chile Red Pepper Cream Sauce Recipes

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ROADHOUSE STEAKS WITH ANCHO CHILE RUB



Roadhouse Steaks With Ancho Chile Rub image

Make and share this Roadhouse Steaks With Ancho Chile Rub recipe from Food.com.

Provided by Mom2Rose

Categories     Steak

Time 22m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 9

1 tablespoon fresh ground black pepper
2 teaspoons dried ancho chile powder
4 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 garlic cloves, minced
4 (4 ounce) beef tenderloin steaks, trimmed

Steps:

  • Prepare grill.
  • Combine first 8 ingredients in a small bowl.
  • Rub spice mixture evenly over steaks; let stand 10 minutes.
  • Place steaks on a grill rack coated with cooking spray.
  • Grill 5 minutes on each side or until desired degree of doneness.

RIB STEAKS WITH ANCHO CHILE-RED PEPPER CREAM SAUCE



Rib Steaks with Ancho Chile-Red Pepper Cream Sauce image

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Nutritional Facts Serves

ANCHO CHILE GLAZED RIBS



Ancho Chile Glazed Ribs image

Provided by Aarón Sánchez

Yield 4 servings

Number Of Ingredients 17

2 whole "St. Louis" pork rib steaks
1/2 cup oil
1 cup Chef Paul Meat Magic seasoning or substitute
1 1/2 gallons chicken stock
1 cup Worcestershire sauce
1/2 cup whole garlic cloves peeled
1 cup ancho chile (seeded, deveined, and toasted)
1/4 cup molasses or honey
2 tablespoons of each spice (toasted fennel seed, toasted cumin seed, star anise, and black pepper)
1 onion roughly chopped
2 tablespoons chopped garlic
1 red bell pepper roughly chopped
1 green bell pepper roughly chopped
1 cup red wine vinegar
Ancho Chiles to taste
1/2 cup diced pineapple
1 cup braising liquid, recipe above, strained

Steps:

  • Season racks generously with salt and pepper. Combine oil and seasoning and mix well until a paste forms. Then brush racks with seasoning paste on both sides. On a hot grill or grill pan, cook ribs for 2 minutes on both sides. While ribs are cooking, combine ingredients for braising liquid in large mixing bowl. After ribs have cooked on both sides, place in roasting pan and cover with braising liquid, reserving 1 cup, strained. Cook in 375-degree oven for 45 minutes to 1 hour.
  • For the Glaze: In a medium saucepan, heat and cook, onion, garlic, and peppers for 3 minutes. Add vinegar and ancho chilies and reduce by half. Add pineapple and braising liquid. Cook for 10 minutes at medium heat and puree with stock blend until smooth. Remove ribs from oven and finish n a grill or grill pan, cook racks on one side for just a few minutes brushing the other side with the glaze. Repeat twice. Cut ribs off rack and serve.

ANCHO-RED PEPPER SAUCE



Ancho-Red Pepper Sauce image

Provided by Bobby Flay

Categories     condiment

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

3 ancho chile pods
2 tablespoons canola oil
1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 cups plum tomatoes, and their juices
3 roasted red peppers, coarsely chopped
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves

Steps:

  • Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid.
  • Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, peppers and ancho chiles and cook until the tomatoes soften and break down and the liquid thickens, 20 to 30 minutes.
  • Let cool for about and carefully transfer the mixture to a food processor and process until smooth. Add the vinegar, honey, salt, pepper, to taste, and cilantro and pulse a few times just to combine. Transfer to a covered container and refrigerate until ready to use.

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