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1
If youre using a charcoal grill, start the fire in advance so that the coals will be ready when its time to cook.
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2
At least 30 minutes before youre ready to start cooking, mix together 4 tablespoons of the olive oil with half the minced garlic, the black pepper and the ground chile pepper.
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3
Cut a deep pocket in each steak, being careful not to pierce through along the sides.
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4
Rub the steaks all over, inside and out, with the spiced oil and let marinate.
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5
(This can be done several hours in advance.)
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6
When the charcoal is ready, roast the chile peppers, turning them constantly, until the skins are black and blistered.
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7
(You can also do this in advance, roasting over a gas flame or in the oven, but charcoal is preferable and will give the peppers a nice smoky flavor.)
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8
Place the peppers in a paper bag to steam slightly, then rub the skins off and trim the peppers of their stems, internal white membranes, and seeds.
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9
Slice one of the peppers lengthwise in quarters and set aside for a garnish.
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10
Chop the remaining peppers rather coarsely and set aside.
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11
In a small saucepan, heat the remaining 2 tablespoons oil over medium heat.
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12
Add the remaining garlic and cook briefly, stirring with a wooden spoon, until the garlic starts to turn golden.
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13
Add the flour and continue cooking, stirring, until it thickens to a roux.
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14
Stir in the oregano and add the stock.
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15
Cook, stirring, until the stock has formed a creamy sauce, then stir in the chopped chiles and mix well.
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16
Remove about 1/2 cup and reserve for a garnish; use the rest to stuff the pockets in the steaks.
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17
Transfer the steaks to the grill or, if you prefer, use a preheated oven broiler and cook until done, approximately 8 minutes per side for medium-rare.
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18
Cut each steak into two serving portions and serve immediately on a heated platter, garnished with a little of the reserved chile sauce.
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19
Drape a chile strip over the top of each steak.
