Serrano Chiles and Garlic sticking out of the sides of your ribeye steaks will be a visual conversation starter as well as add much flavor to your meal.
Recipe Courtesy of Cooking.com.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 513 Fat, Total: 28g Carbohydrates, Total: 4g
Cholesterol: 125mg Sodium: 144mg Protein: 51g
Fiber: 0g % Cal. from Fat: 49% % Cal. from Carbs: 3%
Cooking.com Tip: The thought of peeling 16 cloves of garlic may sound daunting, but it’s not when using a garlic peeler. This unique tool removes skins from the whole clove with a quick roll of the hand.
Ingredients
- 1/4 cup olive oil
- 8 to 12 fresh serrano chiles, stemmed, seeded if desired
- 16 garlic cloves, peeled
- Four 10- to 12-ounce 1-inch thick ribeye steaks
- Lime wedges, for garnish
Preparation
- 1 Prepare grill (high heat).
- 2 Heat oil in small saucepan over medium heat until hot. Add serranos and saute until skins start to brown and chiles soften, about 2 minutes. Remove with slotted spoon; drain on paper towels. Add garlic and cook over low heat until soft and lightly browned, about 5 minutes. Transfer to paper towels and cool.
- 3 Using paring knife, make five or six 1-inch horizontal slits along edge of each steak. Stuff each slit with either garlic clove or chile. Sprinkle steaks with salt and pepper.
- 4 Grill steaks, or saute in a lightly oiled grill pan over high heat to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates and serve with lime wedges.
