NewsChicago Sun-TimesJuly 3, 2026Illinois
Recipe: Rib-eye Steaks with Roasted Red Pepper Chermoula Sauce
This article provides a recipe for rib-eye steaks served with a homemade roasted red pepper chermoula sauce. It includes instructions for preparing the sauce using a food processor and grilling the steaks to a medium-rare temperature.
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This document provides culinary instructions for preparing a specific meal for four people.
Key Facts
- The recipe yields 4 servings.
- The sauce requires smoked paprika, cumin, coriander, crushed red pepper flakes, jarred roasted red peppers, garlic, sherry vinegar, honey, salt, cilantro, and parsley.
- The sauce preparation involves blooming dried spices in olive oil before processing with other ingredients.
- Steaks should be removed from the refrigerator 30 minutes before grilling.
- Steaks should be seasoned with salt and black pepper before grilling.
- Grilling requires high heat with the lid closed.
- The target internal temperature for medium-rare is 125 degrees Fahrenheit.
- Grilling time is estimated at 6 to 8 minutes, turning once.
- Steaks require a resting period of 3 to 5 minutes after grilling.