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Rib-Eye Steaks with Smokey Arrabiata Sauce
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
- 1 28-ounce can crushed tomatoes
- 1 small onion (coarsely chopped)
- 2 cloves garlic (peeled and crushed)
- 1 tablespoon capers (drained and rinsed)
- 1 3-inch long serrano or Thai chile, stemmed, 1/2 of the seeds removed, and coarsely chopped
- 1 tablespoon sugar
- 2 teaspoons smoked paprika (plus extra for seasoning)
- 2 teaspoons kosher salt (plus extra for seasoning)
- 2 1 pound rib-eye steaks, each about 1-inch thick
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
For the Sauce:
For the Steaks:
Instructions
- Originally seen on Giada At Home. Episode: Modern Italian.
- For the sauce: In a food processor, combine the tomatoes, onions, garlic, capers, chile, sugar, paprika, and salt. 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 salt and pepper. Grill for 5 to 6 minutes each side for medium-rare. Let the steaks rest for 5 minutes.
- Slice the steaks across the grain into 1/4-inch thick slices and serve with the sauce.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 22 grams
- Protein
- 44 grams
- Fat
- 51 grams
- Saturated Fat
- 20 grams
- Cholestrol
- 148 milligrams
- Sodium
- 1093 milligrams
- Fiber
- 5 grams
- Sugar
- 13 grams
- Trans Fat
- 3 grams
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