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1
For the chimichurri vinaigrette: Mix the olive oil, vinegar, garlic, red pepper flakes, cilantro, hoja sante if using, oregano and salt and pepper to taste.
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2
Add the parsley just before serving.
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3
For the steaks: Using tongs, roast the chiles over a stove top flame, rotating so the chiles blacken evenly on all sides, 3 to 5 minutes.
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4
(Alternatively, place on a pan under the broiler and broil a few minutes each side until blackened.)
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5
Place the chiles in a bowl and cover with plastic wrap.
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6
Let stand for 10 minutes.
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7
When cool enough to handle, peel the charred skin.
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8
Stem and seed the chiles and slice into thin strips.
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9
Set aside.
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10
In the olive oil, slowly cook the garlic in a saucepan over medium heat, stirring occasionally, until the cloves are fragrant and have softened, about 10 minutes.
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11
When cool, cut into thin slices, or you can also leave whole.
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12
Lay the steaks flat on a work surface.
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13
Make 3 incisions in each steak parallel to the work surface to create pockets.
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14
Stuff each with roasted chiles and garlic.
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15
Sprinkle generously with salt and pepper.
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16
Grill the steaks over medium-high heat to the desired doneness, about 5 minutes on each side.
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17
Serve with the chimichurri vinaigrette.
