Stuffed Rib-Eye Steaks with Chile-Lime Relish

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

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

Steak:
3 tablespoons olive oil
8 to 12 small serrano chiles, stemmed
16 medium garlic cloves, peeled
Four 10- to 14-ounce boneless rib-eye, sirloin or shell steaks, about 1 1/2 inches thick
Salt and freshly ground pepper

Instructions:

MAKE THE LIME RELISH Combine all of the ingredients in a mini-processor, blender or mortar and blend or grind to a paste.

PREPARE THE STEAK 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.

Serves 4.

Recipe by Susan Feniger and Mary Sue Milliken.