| 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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