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Stuffed Rib-Eye Steaks with Chile-Lime Relish

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  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4 hearty servings
  • •FAST

This zesty relish is made with preserved malagueta peppers, a hallmark of Brazilian cooking. You can substitue any spicy pickled chiles, such as jalapeños or tabascos. Even without the relish, the roasted serrano-stuffed steaks are a treat for any chile lover.

Lime Relish

  1. 1 small onion, finely chopped
  2. 4 large garlic cloves, minced
  3. 1/4 cup minced pickled chiles
  4. 1/4 cup fresh lime juice
  5. 3 tablespoons coarsely chopped fresh flat-leaf parsley
  6. 1 teaspoon coarse salt

Steak

  1. 3 tablespoons olive oil
  2. 8 to 12 small serrano chiles, stemmed
  3. 16 medium garlic cloves, peeled
  4. Four 10- to 14-ounce boneless rib-eye, sirloin or shell steaks, about 1 1/2 inches thick
  5. Salt and freshly ground pepper
  1. Combine all of the ingredients in a mini-processor, blender or mortar and blend or grind to a paste.
  2. 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.
  3. 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.
  4. 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.

Suggested Pairing

Pair with an earthy red blend from Cahors, France.

  • Published March 1997