Steak with Three-Chile Sauce

Ingredients

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

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