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

Mary Sue Milliken
Susan Feniger
March 1997

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Recipe Summary

Yield:
4 hearty servings
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Ingredients

Lime Relish
Lime Relish
Lime Relish
Lime Relish
Lime Relish
Lime Relish
Steak
Steak
Steak
Steak
Steak

Directions

Instructions Checklist
  • Combine all of the ingredients in a mini-processor, blender or mortar and blend or grind to a paste.

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  • 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.

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