Chili-Rubbed Rib-Eye Steak with Corn & Green Chile Ragoût

Chili-Rubbed Rib-Eye Steak with Corn & Green Chile Ragoût
Photo by Scott Phillips


  • 1 generous cup fresh corn kernels (from 2 medium ears)
  • 2 tsp. canola or other vegetable oil
  • 1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into ¼-inch dice (about ½ cup)
  • 1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves)
  • Two 8-oz. boneless beef rib-eye steaks (about ¾ inch thick)
  • 1 tsp. ground coriander
  • ½ cup heavy cream
  • + 4 more ingredients
    • 1 tsp. chili powder
    • Freshly ground black pepper
    • 1 tsp. kosher salt; more to taste
    • 1 Tbs. fresh lime juice

In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks. Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Drizzle the steaks with oil and grill, turning once, until medium rare, 3 to 4 minutes per side. Transfer to a plate and cover loosely...

View full recipe at Fine Cooking


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