Servings:four.

For this dish, the earthy combination of three of Mexico’s most distinctive chiles creates a nuanced result that is not nearly as hot as you might expect. Much of the spiciness is cut by the cheeses, leaving only the subtle heat that real chile aficionados love.

betway电子竞技俱乐部

酱汁：

1 ancho chile
1帕西拉智利
1 chipotle chile (from a can of chipotles en adobo)
3 Tbs. extra-virgin olive oil
1-1/3 cups medium-chopped white onion (1 medium-small onion)
2 cloves garlic, chopped
1/4杯松散包装的新鲜香菜
1 Tbs. brandy
3/4杯低盐牛肉汤
3/4 tsp. dark brown sugar
Heaping 1/4 tsp. kosher salt; more to taste

For the steaks:

四个1/2英寸厚的无骨肋眼，纽约条或t骨牛排（每个6至8盎司）
Juice from 1 large lime (about 1/4 cup)
Kosher salt and freshly ground black pepper
1 Tbs. extra-virgin olive oil
1/2 cup (2 oz.) grated Oaxaca cheese (or mozzarella)
1/3 cup (1-1/2 oz.) grated cotija, anejo, or anejo enchilado cheese (or crumbled feta)

卡路里（KCAL）：650
Fat Calories (kcal): 450
Fat (g): 50
饱和脂肪（G）：18
多不饱和脂肪（G）：2.5
单不饱和脂肪（G）：24
Cholesterol (mg): 130
Sodium (mg): 720
碳水化合物（G）：9
Fiber (g): 1
Protein (g): 39

准备

Make the sauce:

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 them in a blender. Add the chipotle.
加热1汤匙。用中火在10英寸煎锅中的油。加入洋葱并煮熟，经常搅拌，直到柔软而金黄色，根据需要降低热量以防止焦糖，约10分钟。加入大蒜并煮1分钟。将洋葱和大蒜与香菜，白兰地和1/4杯水一起放入搅拌机中。混合到光滑的糊状物中，并根据需要添加额外的水1 tbs。一次，将成分泥。betway电子竞技俱乐部将辣椒酱转移到一个小碗中。
Heat the remaining 2 Tbs. olive oil in a small saucepan over medium-high heat. When the oil is just beginning to smoke, add the chile paste. Cook, stirring constantly to incorporate it into the oil, until it’s very thick, 2 to 4 minutes; reduce the heat if necessary to prevent burning. Reduce the heat to medium and gradually stir in the broth. Add the brown sugar and salt. Simmer until the mixture is the consistency of a medium-thick sauce, 1 to 2 minutes. Season to taste with salt.

煮牛排：

Position a rack 4 inches from the broiler element and heat the broiler on high. Drizzle both sides of the steaks with the lime juice and season all over with salt and pepper. Heat an 11- or 12-inch skillet, preferably cast iron, over medium-high heat, add the olive oil, and sear two of the steaks on one side, about 2 minutes. Turn the steaks and sear them on the other side, and then continue cooking, lowering the heat as needed, until they’re done to your liking, about 2 minutes on the second side for medium rare. Transfer the steaks to a rimmed baking sheet and repeat with the remaining two steaks.
When all the steaks are cooked, turn the heat to medium, pour the chile sauce into the skillet, and stir to incorporate any browned bits and juices from the meat. Sprinkle some of the Oaxaca (or mozzarella) cheese on each steak, spoon some sauce over them, and then top them with some of the cotija or anejo (or feta) cheese. Put the baking sheet under the broiler to melt the cheese, about 1 minute, and serve immediately.