Chili-Rubbed Rib-Eye Steak With Corn & Green Chile Ragoût

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup)

Freshly ground black pepper

1 generous cup fresh corn kernels (from 2 medium ears)

1 tsp. kosher salt; more to taste

1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves)

2 tsp. canola or other vegetable oil

1 tsp. ground coriander

1/2 cup heavy cream

1 tsp. chili powder

1 Tbs. fresh lime juice

Two 8-oz. boneless beef rib-eye steaks (about 3/4 inch thick)

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