- 1 small onion, finely chopped
- 4 large garlic cloves, minced
- 1/4 cup minced pickled chiles
- 1/4 cup fresh lime juice
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 teaspoon coarse salt
- 3 tablespoons olive oil
- 8 to 12 small serrano chiles, stemmed
- 16 medium garlic cloves, peeled
- Four 10- to 14-ounce boneless rib-eye, sirloin or shell steaks, about 1 1/2 inches thick
- Salt and freshly ground pepper
- Combine all of the ingredients in a mini-processor, blender or mortar and blend or grind to a paste.
- Heat the oil in a small saucepan until shimmering. Add the serranos and sauté over moderate heat until the skins start to brown and blister, about 2 minutes. Transfer to paper towels. Add the garlic to the pan and cook over low heat until golden, 4 to 6 minutes. Transfer to paper towels and let cool.
- Using a small knife, make six or seven 1-inch horizontal incisions along the edge of each steak. Stuff each steak with 4 garlic cloves and 2 to 3 serranos.
- Light a grill or preheat the broiler and position a rack nearest the heat source. Season the steaks with salt and pepper and grill or broil for 4 to 5 minutes per side for medium rare meat. Serve the steaks at once with the lime relish.
Pair with an earthy red blend from Cahors, France.