Prev Recipe Next Recipe

Recipe courtesy of Mary Sue Milliken and Susan Feniger

Save Recipe Print

Total:: 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.

My Private Notes

Name: Gaucho Stuffed Rib Eye Steak
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H55M0.000S
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); 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

Add a Note

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Now Playing

Buffalo Chicken Enchiladas 00:45

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Get the Recipe

Now Playing

Patriotic Piñata Cookies 01:00

These fun sugar cookies have a patriotic surprise inside!

Get the Recipe

Now Playing

Grilled Brie with Prosciutto 00:40

Wrap Brie and pineapple in prosciutto and grill for a melty, gooey snack.

Now Playing

How to Make Basil Pesto 03:48

Frederic shares helpful tips for making and storing fresh basil pesto.

Now Playing

Sheet Pan Brownie-Cookie Bars 01:15

If variety is the spice of life, this dessert offers plenty of options.

Get the Recipe

Now Playing

Meatball Marsala 00:53

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

Get the Recipe

1 - 3 of 6 videos

Gaucho Stuffed Rib Eye Steak

GREEN CHILE PASTE

GREEN CHILE PASTE

Categories:

My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53