Recipe courtesy of The Fort Restaurant
Show: The Best Of
Episode: Women Chefs
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
1 serving

Ingredients

Directions

Slit chiles and remove seeds. Chop 2 of the chiles into fine dice and mix with the salt, garlic, and oregano. (New Mexicans traditionally like to leave a few seeds in the dish. The seeds give it life, they say.)

With a very sharp knife, cut a horizontal pocket into the steak. Stuff the chopped chiles into the pocket. Brush the meat and the remaining chile with canola oil. Grill the steak on both sides to desired doneness. If using buffalo, watch carefully so as not to overcook (because it contains less fat than beef it cooks much faster and is best medium-rare).

Salt and pepper the meat. Grill the remaining whole-roasted chili to get a nice grid mark on it. Lay it across steak for garnish. A teaspoon of butter on the steak as a special treat is heaven. To make brown butter, simply place the butter in a saute pan over medium-high heat and allow to melt and turn golden brown.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Country Fried Steak

Recipe courtesy of Paula Deen

Chicken Fried Steak

Recipe courtesy of Alton Brown

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Steak

Recipe courtesy of Martha Stewart

Steaks

Recipe courtesy of Terri Mangrum

Steak "Diane"

Recipe courtesy of Marc Melillo

Steak Florentine

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword