* Exported from MasterCook *
Gaucho Stuffed Rib Eye Steak
Recipe By :©2001 Chilepepper (Heat Index: Medium)
Serving Size : 4 Preparation Time :0:00
Categories : Volume 5-04 Apr. 2002
Amount Measure Ingredient -- Preparation Method
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1/4 cup olive oil
12 serrano chiles -- stemmed
[seeded if desired]
16 garlic cloves -- peeled
4 rib eye steaks -- (12-ounce)
at least 1 inch thick
Salt and freshly ground black pepper
1. If grilling, preheat the grill.
2. Heat the olive oil in a small saucepan over moderate heat until hot.
Add the serrano and sauté until the skins start to brown and the chiles
soften, about 2 minutes. Remove with a slotted spoon and drain on paper
towels.
3. Add the garlic and cook over low heat until soft and lightly browned,
4 to 6 minutes. Transfer to paper towels and let cool.
4. With a pairing 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.
5. Grill the steaks, or sauté in a lightly oiled cast-iron pan over high
heat, 2 to 3 minutes per side for medium rare.
Notes :
Formatted in MasterCook by Art
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Contributed to the FareShare Gazette by Art; 17 April 2002.
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Per Serving (excluding unknown items): 137 Calories; 14g Fat (86.6% calories
from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;
2mg Sodium. Exchanges: 1 Vegetable; 2 1/2 Fat.
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