Serves: 4
Total Calories: 796
Prepare the sauce. Reserve off heat in the pan. Trim the steaks of excess fat. Season with salt and pepper. Rub the steaks all over with oil. Prepare a barbecue fire, or heat a stove top grill pan over medium high heat. Cook the steaks about 4 minutes per side or until well marked from the grill or pan, but still pink and juicy inside, or to desired doneness. Let the meat stand 5 minutes. Meanwhile, reheat the cream sauce. Serve hot with the sauce.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rib Steaks with Ancho Chile-Red Pepper Cream Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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