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Gaucho Stuffed Rib Eye Steak

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  • 1/4 c Olive oil
  • 12 sm Serrano chiles, stemmed,, seeded if desired
  • 16 Garlic cloves,, peeled
  • 4 10-to-12 oz rib eye steaks at least 1 inch thick
  • Salt and freshly ground black pepper
  • 1 Recipe Green Chile Paste


If grilling, preheat the grill. In a small saucepan over moderate heat, heat the olive oil until hot. Add the serranos and saute until the skins start to brown and the chiles soften, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Add the garlic and cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper towels and let cool. With a paring knife, make five or six 1-inch horizontal slits along the edge of each steak. Stuff each slit with either a garlic clove or chile. Season all over with salt and pepper. Grill the steaks, or saute in a lightly oiled cast iron pan over high heat, 2 to 3 minutes per side for medium rare. Coat serving plates with the green chile paste and top each with a steak. Serve hot. Posted to MC-Recipe Digest V1 #326
From: Meg Antczak <>
Date: Mon, 2 Dec 1996 08:35:48 -0500