Active Time

　　1 hr

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes 6 servings

　　3 oz dried guajillo chiles guajillo chiles

　　4 cups boiling-hot water

　　1 (12-oz) jar roasted red peppers, drained, seeded, and coarsely chopped

　　3 garlic cloves, minced

　　1 teaspoon cumin seeds, toasted and ground in an electric coffee/spice grinder

　　1 tablespoon chopped fresh oregano or 3/4 teaspoon dried, crumbled

　　1 teaspoon salt, or to taste

　　2 tablespoons unsalted butter

　　1 tablespoon all-purpose flour

　　1 teaspoon cider vinegar, or to taste

　　6 (3/4-inch-thick) boneless rib-eye steaks (7 to 8 oz each)

　　Accompaniment: pickled red onions with cilantro

　　

Make sauce:

Step 1

Rinse chiles and remove stems, then split open and discard seeds and ribs. Heat a dry well-seasoned cast-iron skillet or heavy skillet over moderate heat, then toast chiles in batches, turning them, about 30 seconds total. Transfer chiles to a heatproof bowl and pour boiling water over them. Cover bowl and soak chiles, stirring occasionally, until softened, about 20 minutes.

　　

Step 2

Reserve 2 cups soaking liquid, then drain chiles in a colander. Purée chiles, reserved soaking liquid, and roasted peppers in 2 batches in a blender until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, pressing on and discarding solids.

　　

Step 3

Cook garlic, cumin, oregano, and salt in butter in a 4-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Whisk in chile mixture and simmer, whisking occasionally, until reduced to about 2 1/2 cups, 15 to 20 minutes. Add vinegar and salt to taste. Keep sauce warm, covered.

　　

Grill steaks:

Step 4

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

　　

Step 5

Pat steaks dry and season with salt. Grill steaks, uncovered, on lightly oiled grill rack, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.

　　

Step 6

Serve steaks with sauce.

　　Cooks' notes:

　　·Sauce can be made 1 week ahead and cooled completely, then chilled, covered. ·If you aren't able to grill, steaks can be cooked in batches in a hot well-seasoned ridged grill pan.