Gaucho Stuffed Rib Eye Steak

• 1/4 cup olive oil
• 8 to 12 small serrano chiles, stemmed, seeded if desired
• 16 garlic cloves, peeled
• 4 (10 to 12 ounce) rib eye steaks at least 1 inch thick
• Salt and freshly ground black pepper
• 1 recipe Green Chile Paste (recipe follows)
• 2 poblanos, roasted , seeded and peeled
• 1/2 jalapeno chile, stemmed, seeded if desired and roughly chopped
• 2 garlic cloves, peeled
• 1/2 bunch cilantro, leaves only
• 1 teaspoon salt
• Juice of 2 limes
• 2 tablespoons water
• 2 tablespoons olive oil
• 1/2 a small red onion, peeled and chopped

1. If grilling, preheat the grill.
2. In a small saucepan over moderate heat, heat the olive oil until hot.
3. Add the serranos and saute until the skins start to brown and the chiles soften, about 2 minutes.
4. Remove with a slotted spoon and drain on paper towels.
5. Add the garlic and cook over low heat until soft and lightly browned, 4 to 6 minutes.
6. Transfer to paper towels and let cool.
7. With a paring knife, make five or six 1-inch horizontal slits along the edge of each steak.
8. Stuff each slit with either a garlic clove or chile.
9. Season all over with salt and pepper.
10. Grill the steaks, or saute in a lightly oiled cast iron pan over high heat, 2 to 3 minutes per side for medium rare.
11. Coat serving plates with the green chile paste and top each with a steak.
12. Serve hot.
13. In a blender combine all of the ingredients and puree until a chunky paste is formed.
14. Serve at room temperature.

olive oil, serrano chiles, garlic, salt, poblanos, jalapeno chile, garlic, cilantro, salt, water, olive oil, red onion

Taken from www.foodnetwork.com/recipes/gaucho-stuffed-rib-eye-steak-recipe.html (may not work)