Sauce 1 large ancho chile pepper, about 1/2 ounce, stem and seeds removed (fresh they're called poblano) 2 serrano peppers (optional for some heat) 3 plum tomatoes, cored and cut in half lengthwise 2 slices red onion, each about 1/2-inch thick Extra-virgin olive oil 2 medium garlic cloves, smashed 3 tablespoons cider vinegar 2 teaspoons light brown sugar 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves
4 rib-eye steaks, about 12 ounces each and 1 inch thick 1 teaspoon paprika 1 teaspoon kosher salt 1/2 teaspoon light brown sugar 1/2 teaspoon freshly ground black pepper
1. In a small bowl, cover the ancho chili with 3/4 cup boiling water and allow the chili to dehydrate/soften for 20 to 30 minutes, turning occasionally (if using fresh chili peppers use only 1/2 cup water in sauce) . Lightly brush or spray the tomato halves and onion slices with oil. Grill over direct high heat (450° to 550°F), with the lid closed as much as possible, until slightly charred, 8 to 10 minutes, turning once. Place the chili and soaking water, tomatoes, and onions in a blender or food processor. Add the remaining sauce ingredients and process until completely smooth, about 1 minute. Pour the sauce into a medium saucepan. Bring to a boil over high heat, then lower the heat to a simmer and cook for 5 to 10 minutes. Remove from the heat. Pour half of the sauce into a small bowl to brush on the steaks as they grill; reserve the rest to serve with the steaks.
2. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. In a small bowl, combine the paprika, salt, brown sugar, and pepper. Lightly brush or spray the steaks on both sides with oil; season with the spice mixture. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, brushing with sauce and turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the reserved sauce.
Basic recipe © 2005 Weber-Stephen Products Co. Recipe from Weber’s Real Grilling™ by Jamie Purviance.