Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Total:
1 hr 55 min
Prep:
1 hr 15 min
Cook:
40 min
Level:
Easy

Ingredients

GREEN CHILE PASTE

Directions

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.

GREEN CHILE PASTE

In a blender combine all of the ingredients and puree until a chunky paste is formed. Serve at room temperature.

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