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1
If using a charcoal grill, start the fire.
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2
Prepare chili peppers by roasting them over a flame, or in the oven placed in a paper bag to steam slightly.
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3
Then rub the skin off.
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4
Cut off the big clump of seeds at the end of each chili pepper, but leave remaining seeds and ribs.
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5
Slice one pepper in quarters lengthwise and set aside to garnish steaks.
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6
Chop remaining chili peppers medium-fine and set aside.
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7
(This step may be done a day or more in advance.
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8
Refrigerate the peppers until ready to use.)
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9
In a small saucepan, heat 1 tablespoon of canola or olive oil.
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10
Add flour and cook briefly until it thickens to a roux.
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11
Add chicken stock, minced garlic and oregano, and cook briefly just to thicken.
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12
Then add the reserved chopped chilies, stir to mix, remove from heat and set aside.
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13
If using oven broiler, preheat to high.
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14
Prepare steaks: cut a deep horizontal pocket in each steak, being careful not to pierce sides.
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15
Rub steaks with remaining oil.
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16
Mix together black pepper, cayenne, garlic salt and citric acid crystals, if desired.
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17
Rub this dry marinade into steaks, top and bottom.
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18
Stuff each steak with some of the chili mixture, leaving aside about half a cup for garnish.
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19
Roast reserved pepper strips briefly on the broiler grid just long enough to give them char marks.
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20
Set aside.
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21
Place steaks on broiler or grill approximately 3 inches from the source of heat and cook, about 8 minutes to a side for medium-rare.
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22
Cut each steak into two portions and serve immediately on a heated platter, garnished with the reserved chili sauce.
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23
Drape a chili strip over the top of each steak.
