Ribeye con Salsa Roja de Cacahuate y Nopales Asados (Ribeye with Peanut-Red Chile Sauce & Grilled Cactus)

Ribeye con Salsa Roja de Cacahuate y Nopales Asados (Ribeye with Peanut-Red Chile Sauce & Grilled Cactus) ingredients

• 2 count Ribeye Steaks, 1-inch thick
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tbsp Vegetable Oil
• 4 count Dried Guajillo Chiles, stemmed and deseeded
• 2 count Dried Arbol Chiles, stemmed
• 2 count Roma Tomatoes, halved
• 2 count Garlic Cloves, unpeeled
• 0.25 medium White Onion, roughly chopped
• 0.5 cup Unsalted Peanuts
• 0.5 cup Chicken Broth
• 1 tbsp Apple Cider Vinegar
• 0.5 tsp Sugar
• 0.25 tsp Ground Cumin
• 0.5 tsp Salt
• 1 tbsp Vegetable Oil
• 4 count Fresh Nopal Paddles, cleaned and spines removed
• 2 tbsp Olive Oil
• 1 tbsp Lime Juice
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

How to make Ribeye con Salsa Roja de Cacahuate y Nopales Asados (Ribeye with Peanut-Red Chile Sauce & Grilled Cactus)

1. **Prepare Chiles for Sauce:** Heat a dry skillet over medium heat. Toast 4 dried guajillo chiles and 2-3 dried arbol chiles for 30-60 seconds per side until fragrant but not burnt. Remove from pan and place in a bowl. Cover with hot water and let rehydrate for 15-20 minutes.
2. **Roast Sauce Vegetables:** In the same dry skillet, roast 2 halved Roma tomatoes, 2 unpeeled garlic cloves, and 0.25 medium roughly chopped white onion until softened and lightly charred. Peel the garlic and set aside all roasted vegetables.
3. **Toast Peanuts:** In the dry skillet, add 0.5 cup unsalted peanuts and toast over medium heat for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat.
4. **Blend the Salsa:** Drain the rehydrated chiles and add them to a blender along with the roasted tomatoes, garlic, onion, toasted peanuts, 0.5 cup chicken broth, 1 tbsp apple cider vinegar, 0.5 tsp sugar, and 0.25 tsp ground cumin. Blend until very smooth, adding a little more broth if needed to reach a pourable consistency.
5. **Cook the Salsa:** Heat 1 tbsp vegetable oil in a saucepan over medium heat. Carefully pour the blended salsa through a fine-mesh sieve into the hot oil, pressing down on solids to extract all liquid (discard solids). Simmer the strained salsa for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Season with 0.5 tsp salt. Keep warm.
6. **Prepare and Grill Nopales:** Rinse and pat dry 4 fresh nopal paddles. Brush both sides with 2 tbsp olive oil and season with 0.5 tsp salt and 0.25 tsp black pepper. Preheat a grill or grill pan to medium-high heat. Grill the nopales for 4-6 minutes per side, or until tender and lightly charred, then squeeze 1 tbsp lime juice over them. Cut into strips or squares.
7. **Season and Cook Ribeye:** Pat 2 ribeye steaks dry with paper towels. Season generously on both sides with 1 tsp salt and 0.5 tsp black pepper. Heat 1 tbsp vegetable oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering.
8. **Sear Ribeye:** Place the seasoned ribeyes in the hot pan. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or 5-6 minutes per side for medium (internal temperature 135-140°F), or until desired doneness is reached, developing a beautiful brown crust.
9. **Rest and Serve:** Transfer the cooked ribeyes to a cutting board and let them rest for 5-10 minutes. Slice the steaks against the grain into thick pieces. Serve the sliced ribeye warm, generously topped with the Salsa Roja de Cacahuate, and accompanied by the grilled nopales.

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