Gaucho Stuffed Rib-Eye Steak Recipe - Cooking Index
Gaucho Stuffed Rib-Eye Steak Recipe - Cooking Index
| 1/4 cup | 59ml | Olive oil |
| 8 cups | 1896ml | Serrano chiles - (8 to 12) - stemmed, (small) |
| Seeded if desired | ||
| 16 | Garlic cloves - peeled | |
| 4 | Ribeye steaks, at least 1" thick - (10 to 12 oz ea) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Green Chile Paste - see * Note |
* Note: See the "Green Chile Paste" recipe which is included in this collection.
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.
This recipe yields 4 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6102 broadcast 05-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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