Recipe - Gaucho Stuffed Rib Eye Steak

One fourth cup Olive oil
12 small Serrano chiles, stemmed,,
seeded if desired
16 Garlic cloves,, peeled
4 10to12 ounce rib eye steaks
at least 1 inch thick
Salt and freshly ground
black pepper
1 Recipe Green Chile Paste

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 1inch
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 MCRecipe 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