Stuffed Rib-Eye Steaks with Chile-Lime Relish

Name: Stuffed Rib-Eye Steaks with Chile-Lime Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, finely chopped; 4 large garlic cloves, minced; 1/4 cup minced pickled chiles; 1/4 cup fresh lime juice; 3 tablespoons coarsely chopped fresh flat-leaf parsley; 1 teaspoon coarse salt; 3 tablespoons olive oil; 8 to 12 small serrano chiles, stemmed; 16 medium garlic cloves, peeled; Four 10- to 14-ounce boneless rib-eye, sirloin or shell steaks, about 1 1/2 inches thick; Salt and freshly ground pepper

Servings: persons

1 small onion, finely chopped
4 large garlic cloves, minced
1/4 cup minced pickled chiles
1/4 cup fresh lime juice
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon coarse salt
3 tablespoons olive oil
8 to 12 small serrano chiles, stemmed
16 medium garlic cloves, peeled
Four 10- to 14-ounce boneless rib-eye, sirloin or shell steaks, about 1 1/2 inches thick
Salt and freshly ground pepper

1
Combine all of the ingredients in a mini-processor, blender or mortar and blend or grind to a paste.
2
Heat the oil in a small saucepan until shimmering.
3
Add the serranos and saute over moderate heat until the skins start to brown and blister, about 2 minutes.
4
Transfer to paper towels.
5
Add the garlic to the pan and cook over low heat until golden, 4 to 6 minutes.
6
Transfer to paper towels and let cool.
7
Using a small knife, make six or seven 1-inch horizontal incisions along the edge of each steak.
8
Stuff each steak with 4 garlic cloves and 2 to 3 serranos.
9
Light a grill or preheat the broiler and position a rack nearest the heat source.
10
Season the steaks with salt and pepper and grill or broil for 4 to 5 minutes per side for medium rare meat.
11
Serve the steaks at once with the lime relish.

740

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small onion, finely chopped, 4 large garlic cloves, minced, 1/4 cup minced pickled chiles, 1/4 cup fresh lime juice, and more.

Yes, Stuffed Rib-Eye Steaks with Chile-Lime Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!