This dish is pretty sexy, as far as steaks go. Tender slices of grilled rib-eye, topped with a smoky arrabiata sauce. We enjoyed it with leftover risotto, but I think something simpler (lemon and garlic string beans, steamed asparagus) would have gone nicely, as well.
Grilled Ribeye with Arrabiata Sauce
adapted from a Giada de Laurentiis recipe
1 3-inch serrano pepper
1 28-ounce can crushed tomatoes
1 small onion, coarsely chopped
2 cloves garlic, peeled and crushed
1 tablespoon capers, drained, rinsed and coarsely chopped
1 tablespoon sugar
2 ½ teaspoons smoked paprika
1 tablespoon kosher salt, plus extra for seasoning
2 one-pound ribeye steaks, each about 1-inch thick
2 tablespoons extra virgin olive oil
1 ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1. Remove stem and half the seeds from pepper; coarsely chop. Pulse pepper and next 7 ingredients in a food processor until mixture is chunky. Bring tomato mixture to a boil over medium heat; reduce heat and simmer 25 minutes or until thickened. Salt to taste. Cover and keep warm.
2. Heat grill pan or skillet over medium-high heat or preheat grill to 350-400 degrees. Drizzle each side of steak with olive oil and sprinkle with salt and pepper. Grill 5-6 minutes on each side for medium-rare.
3.Cover steaks and let stand 5 minutes. Slice steaks across the grain into ¼-inch slices and serve with sauce.