Servings:
4 servings
Ingredients
Sauce
- 1 (28-ounce can) crushed tomatoes
- 1 onion, coarsely chopped
- 3 clove garlic, peeled and crushed
- 2 tablespoon capers, drained and rinsed
- 1 tablespoon (4-inch-long) serrano or 2 thai chilis, stemmed and 1/2 of the seeds removed, coarsely chopped
- 2 tablespoon sugar
- 1 tablespoon smoked paprika, plus extra for seasoning
- 2 teaspoon kosher salt, plus extra for seasoning
Steaks
- 1 (28-ounce can) crushed tomatoes
- 1 onion, coarsely chopped
- 3 clove garlic, peeled and crushed
- 2 tablespoon capers, drained and rinsed
- 1 tablespoon (4-inch-long) serrano or 2 thai chilis, stemmed and 1/2 of the seeds removed, coarsely chopped
- 2 tablespoon sugar
- 1 tablespoon smoked paprika, plus extra for seasoning
- 2 teaspoon kosher salt, plus extra for seasoning
- 2 (1-pound) rib eye steaks, each about 1-inch thick
- 2 tablespoon extra-virgin olive oil
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Preparation
Baking Directions:
For the sauce, combine the tomatoes, onion, garlic, capers, chili, sugar, paprika and 2 teaspoons salt in a food processor.
Process until slightly chunky.
Pour the sauce into a medium saucepan and bring to a simmer over medium heat.
Cook for 25 minutes until thickened.
Season with salt and smoked paprika, to taste.
For the steaks, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the steaks on both sides with olive oil.
Season on both sides with the salt and pepper.
Grill for 5 to 6 minutes each side for medium.
Let the steaks rest for 5 minutes.
Slice the steaks across the grain into 1/4-inch-thickslices and serve with the sauce.
Prep time: 10 minutesCook time: 34 to 36 minutes
