If grilling, preheat the grill. In a small saucepan over moderate heat, heat the olive oil until hot. Add the serranos and saute until the skins start to brown and the chiles soften, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Add the garlic and cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper towels and let cool. With a paring knife, make five or six 1-inch horizontal slits along the edge of each steak. Stuff each slit with either a garlic clove or chile. Season all over with salt and pepper. Grill the steaks, or saute in a lightly oiled cast iron pan over high heat, 2 to 3 minutes per side for medium rare. Coat serving plates with the green chile paste and top each with a steak. Serve hot. Posted to MC-Recipe Digest V1 #326 Recipe by: TOO HOT TAMALES SHOW #TH6102 From: Meg Antczak
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|Serving Size: 1 Serving (1269g)|
|Recipe Makes: 1|
|Calories from Fat: 2379 (72%)|
|Amt Per Serving||% DV|
|Total Fat 264.3g||352 %|
|Saturated Fat 104g||520 %|
|Monounsaturated Fat 118.5g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 771.1mg||237 %|
|Sodium 651mg||22 %|
|Potassium 3879.6mg||102 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 17.2g|
|Protein 202.9g||290 %|
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Calories per serving: 3322
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