Makes 4 servings. Difficulty
3 boneless rib-eye steaks (about 1-1/2 inches thick) Salt and freshly ground black pepper Ancho Chile Oil (see Glutenfreeda’s September 2006 on-line class) or Olive oil 1 Tablespoon unsalted butter 1 medium onion, chopped 1 anaheim pepper, seeded, stemmed and chopped 2 garlic cloves, minced 1 teaspoon chile powder 3 ears of corn, cut off the cobb 2 medium tomatoes, coarsely chopped 3 Tablespoons fresh basil, chopped 1 Tablespoon lime juice
Prepare the grill. Rub the steaks on all sides with Ancho chile oil or olive oil. Season the steaks on both sides with salt and freshly ground black pepper. Grill the steaks 4-6 minutes per side for medium rare or until they reach the desired doneness. When the steaks are done, transfer them to a platter and tent with foil to keep warm (steaks will continue to cook under the foil a bit so try and pull them off just before they are done).
Meanwhile, heat 1/2 tablespoon Ancho Chile oil or olive oil and butter in a large skillet. Add the onion, anaheim chile and sauté until tender, about 6 minutes. Add the garlic and chili powder and sauté for 1 minute. Stir in the corn and cover skillet. Cook until the corn is just tender, about 3 minutes. Remove the lid and add the tomatoes; sauté until tomatoes just begin to soften, about 2 minutes. Remove from the heat and stir in any meat juices that have accumulated on the platter. Stir in basil and lime juice. Adjust seasonings to taste with salt and freshly ground black pepper.
Transfer steaks to a cutting board. Cut the steaks against the grain into thick slices. Serve the warmed corn-tomato sauce over top.