Here’s a paleo grass fed ribeye steak with guajillo chile sauce recipe. The unseeded guajillo chiles provide a pretty good spice level. If you want it super spicy go ahead and add some of the chile seeds to the recipe. The chicken broth already provides a decent amount of salt, so make sure you taste the guajillo chile sauce before adding additional salt at the end.
1. 2 ribeye steaks
2. 2 cups chicken or beef broth
3. 3 oz package of guajillo chiles
4. 4 garlic cloves
5. 1 teaspoon oregeno
6. 1/2 teaspoon black pepper
7. 1/4 teaspoon cumin
8. 1 tablespoon coconut oil
9. 1/2 teaspoon salt
10. 1 teaspoon honey
1. Cut guajillo chilies open and remove seeds
2. Lay the open guajillo chilies on a low heated skillet until they start to form a tan color. Press guajillo chilies down with a spatula.
3. Flip guajillo chilies over and repeat (ensure you don’t burn them)
4. Place guajillo chilies in a large bowl and cover with hot water. Rehydrate chilies for 30 minutes.
5. Drain the water
6. Place guajillo chilies, garlic, pepper, oregano, cumin, and 2/3 cup of broth into a blender to puree. Add additional broth if needed.
7. Press the guajillo chili puree through a medium mesh strainer to remove remaining skins
8. Heat coconut oil in pot over medium heat
9. Add guajillo chili puree to pot and cook over medium heat for 6-8 minutes until it darkens
10. Add remaining broth and simmer for 30 minutes partially covered
11. Taste guajillo chili sauce and add salt and honey as needed to your specific taste
12. Season the grass fed ribeye steaks with salt & pepper
13. Grill grass fed ribeye steak to desired doneness
14. Add guajillo chili sauce to grass fed ribeye steak