| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 12 | sm | Serrano chiles, stemmed,, seeded if desired |
| 16 | Garlic cloves,, peeled | |
| 4 | 10-to-12 oz rib eye steaks at least 1 inch thick | |
| Salt and freshly ground black pepper | ||
| 1 | Recipe Green Chile Paste |
INSTRUCTIONS
If grilling, preheat the grill. In a small saucepan over moderate heat, heat the olive oil until hot. Add the serranos and saute until the skins start to brown and the chiles soften, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Add the garlic and cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper towels and let cool. With a paring knife, make five or six 1-inch horizontal slits along the edge of each steak. Stuff each slit with either a garlic clove or chile. Season all over with salt and pepper. Grill the steaks, or saute in a lightly oiled cast iron pan over high heat, 2 to 3 minutes per side for medium rare. Coat serving plates with the green chile paste and top each with a steak. Serve hot. Posted to MC-Recipe Digest V1 #326 Recipe by: TOO HOT TAMALES SHOW #TH6102 From: Meg Antczak <meginny@frontiernet.net> Date: Mon, 2 Dec 1996 08:35:48 -0500
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