1 lb fresh mild green chiles
2 tbsp coconut oil
1 cup chopped onion
1 tsp minced garlic
1 cup low-sodium beef broth
1 pinch salt and pepper to taste
4 12-ounce rib-eye steaks
2 tbsp ground dried chiles

Preheat the oven to 450°F.

Place the fresh chiles on a nonstick baking pan and roast until well charred, about 20 minutes.

Remove from the oven and allow to cool.

When the chiles are cool enough to handle, peel, stem and seed them.

Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and sauté for 3 minutes.

Add the reserved chiles along with the beef stock and salt and pepper to taste.

Bring to a simmer and cook until quite thick, for about 20 minutes.

Transfer the sauce to a blender and process until smooth. Transfer to a serving bowl to pass when you serve the steaks.

Preheat and oil the grill and preheat a stovetop grill pan or cast-iron skillet over medium-high heat.

Season both sides of the steaks with the ground chiles and salt and pepper to taste.

Place on the preheated grill in the grill pan or cast-iron skillet and grill for 10 minutes.

Turn the steak and grill for 12 additional minutes for medium-rare

Remove from the grill and serve with the sauce on the side.