Steak with Three-Chile Sauce

Steak with Three-Chile Sauce
Photo by Scott Phillips


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

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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