Grilled Red Chile Steak (Carne Asada Roja)

Ingredients

• 16 guajillo chiles, stemmed, seeded, dry roasted and rehydrated ( here )
• 5 garlic cloves, dry roasted and peeled ( here )
• 2 tsp (7 g) cumin seeds
• ½ tbsp (0.8 g) dried oregano, preferably Mexican
• 1 tbsp (15 ml) cider vinegar
• 3 cups (720 ml) vegetable or chicken broth
• 1 tsp canola oil
• 1 tbsp (15 g) salt
• 1 tbsp (12 g) sugar
• 6 (12 oz [340 g]) 1” (2.5 cm)-thick boneless rib eye steaks
• Olive oil, for grill
• 1 cup (240 ml) Salsa Roja , warm

Instructions

1. 1Blend the rehydrated guajillo chiles, garlic, cumin seeds, dried oregano, cider vinegar, and 1 cup of the broth for 5 minutes until completely smooth.
2. 2Warm the canola oil in a heavy saucepan over medium-high heat until it shimmers, then carefully pour in the blended chile mixture. Pour slowly, as the liquid will splatter when it hits the hot oil.
3. 3Stir the sauce immediately and lower the heat to medium-low. Simmer the mixture for 10 minutes, stirring frequently, until it thickens and turns a darker color.
4. 4Pour in the remaining 2 cups of broth, salt, and sugar. Let the sauce simmer for another 20 minutes so it reduces.
5. 5Take the pan off the heat and taste the sauce, adding more salt if needed. Pour the cooked marinade into a wide, shallow dish and let it cool entirely.
6. 6Submerge the rib eye steaks in the cooled red chile marinade, turning them to coat every side. Cover the dish and chill in the refrigerator for at least 4 hours or up to overnight.
7. 7Heat an outdoor grill or a grill pan to medium-high. Coat the grates lightly with olive oil so the meat doesn't stick.
8. 8Arrange the marinated steaks on the hot grill and cook them for about 12 minutes total for a medium-rare finish, flipping them one time halfway through.
9. 9Transfer the cooked steaks to a cutting board and let them rest for 5 minutes. The juices need time to redistribute for a juicier slice.
10. 10Plate the rested steaks and spoon the warm salsa roja over the top.

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