Recipe courtesy of Mary Sue Milliken and Susan Feniger

Gaucho Stuffed Rib Eye Steak

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  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 1 hr 15 min
  • Cook: 40 min
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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


  1. 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.


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