Grilled ribeye steak with fiery salsa

Ingredients:

Steak

• 4 boneless ribeye steaks (each weighing approximately 350 g and 2.5 cm thick)
• 1 tbsp. l. olive oil
• Special equipment: 3 cups hickory chips, soaked in water for 1 hour, smoker box or 9x13-inch aluminum pan (if using a gas grill)

Salsa

• 3 tbsp. l. olive oil
• 2 dried chiles de arbol
• 8 large physalis, peeled and washed
• 3 medium heirloom tomatoes (about 0.6 kg)
• 2 red jalapeños
• 1 green jalapeño
• 1 bunch green onions, trimmed
• Vegetable oil, for grilling
• 2 cloves of garlic
• 1 cup coarsely chopped fresh cilantro
• Juice of 1 lemon

Preparation:

1. Prepare the salsaPreheat the grill to high heat. In a small heavy-bottomed skillet, combine the olive oil and chile de árbol and cook over medium heat for about 4 minutes, or until the chile is toasted and beginning to blacken. Remove the chile from the oil. Let the oil cool slightly.
2. Place the tomatillos, tomatoes, jalapeños, and green onions on a large baking sheet and toss with chili oil and season with salt. Lightly oil the grill grate, place the vegetables on the grate, and close the grill. Grill the vegetables, turning once, until almost blackened. Don't panic if the tomatoes and tomatillos burst and fall apart—that's a sign they're done. Cooking time: 8 minutes per side for the tomatoes and tomatillos, about 6 minutes per side for the jalapeños, and about 3 minutes per side for the green onions. Transfer the vegetables to the baking sheet with tongs and let cool slightly. Meanwhile, let the steaks sit at room temperature for about 30 minutes.
3. If necessary, remove stems and seeds from the jalapeños. Do not remove any charred skin. In a blender, combine the roasted vegetables, garlic, cilantro, lemon juice, and toasted chile de árbol and blend until smooth. Season the salsa with salt to taste. You will get about 5 cups of salsa; it can be refrigerated in an airtight container for up to 5 days.
4. Fry the steaksReduce grill heat to medium. If using a gas grill, add wood chips to the smoker box and close it, or place the wood chips in a foil pan. Place the box or foil on a lit burner. If using a charcoal grill, add the wood chips to the hot coals.
5. Brush the steaks with olive oil and season with salt and black pepper. When the chips begin to smoke, place the steaks on the grill and cook for 4-5 minutes per side, or until the meat feels slightly firm when pressed with your fingertip for medium-rare. Transfer the steaks to a cutting board and let rest, uncovered, for 5 minutes. Serve the steaks with salsa.