Recipes Stuffed Rib-Eye Steaks with Chile-Lime Relish Be the first to rate & review! 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 By Mary Sue Milliken and Susan Feniger Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 hearty servings Ingredients Lime Relish 1 small onion, finely chopped Lime Relish 4 large garlic cloves, minced Lime Relish 1/4 cup minced pickled chiles Lime Relish 1/4 cup fresh lime juice Lime Relish 3 tablespoons coarsely chopped fresh flat-leaf parsley Lime Relish 1 teaspoon coarse salt Steak 3 tablespoons olive oil Steak 8 to 12 small serrano chiles, stemmed Steak 16 medium garlic cloves, peeled Steak Four 10- to 14-ounce boneless rib-eye, sirloin or shell steaks, about 1 1/2 inches thick Steak Salt and freshly ground pepper Directions 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. Suggested Pairing Pair with an earthy red blend from Cahors, France. Rate it Print