Chipotle sauce provides the zing for rib-eye steak
Add the veal stock and chili puree, and reduce for about 5 to 8 minutes, until the sauce barely coats the back of a spoon. Add the cream and reduce for another few minutes, until the sauce coats the spoon again. Season with salt and pepper and taste for seasoning. Set aside.
Prepare a grill or a grill pan for medium-high-heat grilling. Season the steaks lightly with salt and pepper. Grill the steaks for 4 to 5 minutes on each side, or until medium-rare. Or place in the grill pan and cook, turning once until medium-rare. Transfer the steaks to a carving board and let rest for 10 minutes.
While the steaks are resting, gently reheat the sauce.
Cut the steaks into ½-inch-thick slices. Spoon some sauce onto each serving plate and arrange the steak slices, slightly overlapping, on top. Garnish with watercress and serve immediately.
Makes 6 to 8 servings.
Chipotle garlic puree
The sauce may be prepared up to 4 hours ahead, covered, and refrigerated. Reheat gently.
6 garlic cloves
1 can chipotle en adobo
In a food processor, process the garlic until it is minced. Add the chilies and process until totally pureed. Place in an air-tight container and refrigerate.
Makes about 1/4 cup.
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