This picture doesn't give it justice. It's just a piece of meat. This steak has amazing flavor- not too spicy as you would think, but just enough spice. I made it with the Jalapeño Popper Mac and Cheese and they went perfect together!
Ingredients:
6 large garlic cloves, unpeeled
2 fresh serrano chiles, stemmed
1 fresh jalapeño, stemmed
1/4 cup fresh lime juice
2 tbsps olive oil for the steaks
salt
4-6 rib eye steaks (or any cheaper cut will work too)
In a small ungreased skillet, roast the unpeeled garlic and the chiles over medium heat, turning occasionally, until both are soft and blotchy black in places - 5 to 10 minutes for the chiles, 10 to 15 minutes for the garlic. Cool, then peel the garlic. Place both garlic and chiles in a food processor along with the lime juice and oil. Run the machine until the mixture is as smoothly pureed as possible. Season highly with salt, usually about 1 1/2 teaspoons.
Smear the mixture over both sides of the steaks, cover and refrigerate for 1-2 hours.
Grill the steaks to your liking! Serve with a salsa if you would like.
Recipe Borrowed From:
Rachael Ray