Gaucho Stuffed Rib Eye Steak |
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Prep Time: 75 Minutes Cook Time: 40 Minutes |
Ready In: 115 Minutes Servings: 1 |
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Ingredients:
1/4 cup olive oil |
8 to 12 small serrano chiles, stemmed, seeded if desired |
16 garlic cloves, peeled |
4 (10 to 12 ounce) rib eye steaks at least 1 inch thick |
salt and freshly ground black pepper |
1 recipe green chile paste |
2 poblanos, roasted , seeded and peeled |
1/2 jalapeno chile, stemmed, seeded if desired and roughly chopped |
2 garlic cloves, peeled |
1/2 bunch cilantro, leaves only |
1 teaspoon salt |
juice of 2 limes |
2 tablespoons water |
2 tablespoons olive oil |
1/2 a small red onion, peeled and chopped |
Directions:
1. 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.
2. GREEN CHILE PASTE
3. In a blender combine all of the ingredients and puree until a chunky paste is formed. Serve at room temperature.
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