Stuffed Rib-Eye Steaks with Chile-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
• 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

1. Combine all of the ingredients in a mini-processor, blender or mortar and blend or grind to a paste.
2. Heat the oil in a small saucepan until shimmering.
3. Add the serranos and saute over moderate heat until the skins start to brown and blister, about 2 minutes.
4. Transfer to paper towels.
5. Add the garlic to the pan and cook over low heat until golden, 4 to 6 minutes.
6. Transfer to paper towels and let cool.
7. Using a small knife, make six or seven 1-inch horizontal incisions along the edge of each steak.
8. Stuff each steak with 4 garlic cloves and 2 to 3 serranos.
9. Light a grill or preheat the broiler and position a rack nearest the heat source.
10. Season the steaks with salt and pepper and grill or broil for 4 to 5 minutes per side for medium rare meat.
11. Serve the steaks at once with the lime relish.

onion, garlic, pickled chiles, lime juice, parsley, coarse salt, olive oil, serrano chiles, garlic, shell, salt

Taken from www.foodandwine.com/recipes/stuffed-rib-eye-steaks-with-chile-lime-relish (may not work)