Grilled Steaks with Red Chile SauceAnna Williams
Cooks' notes:
·Sauce can be made 1 week ahead and cooled completely, then chilled, covered. ·If you aren't able to grill, steaks can be cooked in batches in a hot well-seasoned ridged grill pan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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Crispy. Golden. Fluffy. Bubbe would approve.