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1
Slit chiles and remove seeds.
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2
Chop 2 of the chiles into fine dice and mix with the salt, garlic, and oregano.
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3
(New Mexicans traditionally like to leave a few seeds in the dish.
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4
The seeds give it life, they say.)
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5
With a very sharp knife, cut a horizontal pocket into the steak.
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6
Stuff the chopped chiles into the pocket.
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7
Brush the meat and the remaining chile with canola oil.
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8
Grill the steak on both sides to desired doneness.
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9
If using buffalo, watch carefully so as not to overcook (because it contains less fat than beef it cooks much faster and is best medium-rare).
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10
Salt and pepper the meat.
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11
Grill the remaining whole-roasted chili to get a nice grid mark on it.
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12
Lay it across steak for garnish.
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13
A teaspoon of butter on the steak as a special treat is heaven.
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14
To make brown butter, simply place the butter in a saute pan over medium-high heat and allow to melt and turn golden brown.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
