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