- 3 green Anaheim chiles, roasted and peeled
- 1 clove garlic, chopped
- Pinch dried Mexican leaf oregano
- 10 to 12-ounce thick cut New York strip, top sirloin, or tenderloin of beef or buffalo steak
- 1/2 teaspoon canola oil
- Freshly ground black pepper
- 1 teaspoon butter, optional
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.