Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Gaucho Stuffed Rib Eye Steak
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 280
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 16
- Cholesterol
- 58
- Sodium
- 276
- Total: 1 hr 55 min
- Prep: 1 hr 15 min
- Cook: 40 min
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.