Gaucho Steaks with Chimichurri Vinaigrette

Ingredients:

Chimichurri Vinaigrette:

2 tsp. chopped garlic
1/2 tsp. dried red pepper flakes
1/4 cup red wine vinegar
1/2 cup olive oil
sea salt
fresh ground pepper
1/4 cup chopped parsley

Gaucho steaks:

8 jalapeno chile peppers
20 cloves garlic
4 (15 oz. ) rib-eye steaks
sea salt
fresh ground pepper

Instructions:

To make the chimichurri vinaigrette:

Put all the ingredients into a food processor and blend well. Set aside until ready to use.

To prepare the steaks:

Using tongs, roast the chiles over a stove top flame, rotating so chiles blacken evenly on all sides, about 3-5 minutes. (Alternatively, place the chiles on a pan under a broiler and broil for a few minutes on each side until blackened.) Place the chiles in a bowl and cover them with plastic wrap. Let the chiles stand for 10 minutes. When cool enough to handle, peel off the charred skins. Stem and seed the chiles and slice into thin strips, then set aside. Roast the garlic in a heavy saucepan (an iron skillet works well) over medium-high heat, shifting occasionally, until the cloves are fragrant and have softened, about 10 minutes. When the garlic cools, cut the cloves into slices. Lay steaks flat on a work surface and make 2 incisions into each steak parallel to the work surface to create pockets. Stuff each pocket well with the roasted chiles and garlic. Season the steaks generously with salt and pepper.

Grill the steaks over medium-high heat to the desired doneness, about 5 minutes each side. Serve with the chimichurri vinaigrette.

Recipe by Susan Feniger and Mary Sue Milliken.