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Grilled Red Chile Steak (Carne Asada Roja)
Sixteen guajillo chiles dry-roast, rehydrate, then blend with dry-roasted garlic, cumin, Mexican oregano, cider vinegar, and broth into a thick marinade. Six inch-thick boneless rib eye steaks soak in it for several hours — total time runs 330 minutes — before the grill. High heat builds a dark, slightly spicy crust on each side while the center stays pink. Warm salsa roja spoons over the sliced meat at the table. Serves 6.
Equipment
- Blender
- Saucepan
- Grill
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
- 1Blend the rehydrated guajillo chiles, garlic, cumin seeds, dried oregano, cider vinegar, and 1 cup of the broth for 5 minutes until completely smooth.
- 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.
- 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.
- 4Pour in the remaining 2 cups of broth, salt, and sugar. Let the sauce simmer for another 20 minutes so it reduces.
- 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.
- 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.
- 7Heat an outdoor grill or a grill pan to medium-high. Coat the grates lightly with olive oil so the meat doesn't stick.
- 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.
- 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.
- 10Plate the rested steaks and spoon the warm salsa roja over the top.
Notes
- Serving: For a complete meal, serve the steaks with sliced fresh avocado alongside the warm salsa roja.
- Make ahead: You can prepare the red chile marinade up to 3 days in advance and store it in the fridge until you're ready to marinate the steaks.
- Prep tip: Ensure the marinade is completely cool before adding the raw steak to prevent the meat from starting to cook prematurely.