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Pan-Fried Steaks with Salsa Verde and Ancho Chili Sauce

Pan-Fried Steaks with Salsa Verde and Ancho Chili Sauce

Both sauces can be prepared a day ahead. What to drink: Choose a medium-bodied red wine with lots of berry fruit and a bit of spice — Syrah is a good match.

Ingredients: Ancho Chili Sauce,1 teaspoon whole black peppercorns,2 tablespoons chili powder,2 teaspoons cumin seeds,2 tablespoons olive oil,6 8- to 10-ounce New York strip steaks or rib-eye steaks, each about 3/4 inch thick,Salsa Verde,1 teaspoon salt,2 teaspoons sugar,2 teaspoons whole coriander seeds

Instructions: Toast cumin seeds and coriander seeds in heavy small skillet over medium-low heat until seeds are lightly browned and aromatic, stirring often, about 5 minutes. Transfer seeds to spice mill or coffee grinder and cool. Add chili powder, sugar, salt, and peppercorns and grind finely. Sprinkle 1 teaspoon spice rub over each side of each steak. Place steaks on baking sheet and chill at least 30 minutes and up to 2 hours.,Heat 2 heavy large skillets over medium-high heat. Add 1 tablespoon olive oil to each skillet. Add 3 steaks to each skillet. Pan-fry steaks until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Let stand 5 minutes. Serve with Salsa Verde and Ancho Chili Sauce.

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