Paste

• 1 tablespoon extra-virgin olive oil
• 2 teaspoons ancho chile powder
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 2 garlic cloves, minced or pushed through a press
• ½ teaspoon freshly ground black pepper

• 4 boneless rib eye steaks, each about 340 grams and 2.5 centimeters thick, trimmed of excess fat

Salsa

• 2 medium, ripe tomatoes, seeded and finely chopped
• 60 grams finely chopped red onion
• 1 small poblano chile pepper, stemmed, seeded, and finely chopped
• 1 small jalapeño chile pepper, stemmed, seeded, and finely chopped
• 6 grams finely chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground cumin
• 1 garlic clove, minced or pushed through a press