Steak with Three-Chile Sauce

Steak with Three-Chile Sauce
Photo by Scott Phillips

Ingredients

  • 1-1/3 cups medium-chopped white onion (1 medium-small onion)
  • Heaping ¼ tsp. kosher salt; more to taste
  • 1 ancho chile
  • ¾ cup low-salt beef broth
  • 3 Tbs. extra-virgin olive oil
  • 1 chipotle chile (from a can of chipotles en adobo)
  • Juice from 1 large lime (about ¼ cup)
  • + 10 more ingredients
    • 1 Tbs. brandy
    • 1 pasilla chile
    • Four ½-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 oz. each)
    • ¾ tsp. dark brown sugar
    • ½ cup (2 oz.) grated Oaxaca cheese (or mozzarella)
    • 1/3 cup (1-½ oz.) grated cotija, anejo, or anejo enchilado cheese (or crumbled feta)
    • 2 cloves garlic, chopped
    • 1 Tbs. extra-virgin olive oil
    • ¼ cup loosely packed fresh cilantro
    • Kosher salt and freshly ground black pepper

Set a dry 10-inch skillet over medium heat for 2 minutes. Toast the ancho and pasilla chiles in the skillet for about 20 seconds on each side; don’t let them scorch. Remove the stems, seeds, and ribs from the chiles. Soak the chiles in a bowl of hot water for about 20 minutes; drain them and put ...

View full recipe at Fine Cooking

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