Gaucho Stuffed Rib Eye Steak

Total Time:
1 hr 55 min
Prep:
1 hr 15 min
Cook:
40 min

Level:
Easy

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 (recipe follows)
  • 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
  • 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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