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.
Amazing Steak Recipes
Four 10- to 14-ounce boneless rib-eye, sirloin or shell steaks, about 1 1/2 inches thick
Salt and freshly ground pepper
How to Make It
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.
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