Subj : It's Steak Night - 18
To   : All
From : Dave Drum
Date : Sun Aug 04 2024 15:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Ribeyes w/Hatch Chile Butter
 Categories: Beef, Chilies, Citrus, Herbs
      Yield: 6 servings
 
      2    Whole green Hatch chilies or
           - poblanos
      1 c  Minced fresh cilantro
    1/2 c  Butter; softened
      2 cl Garlic; minced
      2 ts Minced fresh oregano
      1 tb Lime juice
    1/2 ts (ea) salt & pepper; divided
      3 lb Ribeye steaks
      1 tb Olive oil
      1 ts Coarse sea salt
           Pickled jalapeno slices;
           - opt
 
  Cut peppers lengthwise in half. Remove stems and seeds;
  flatten slightly. Grill chiles, skin side down, until
  skins blister, about 3 minutes. Immediately place
  peppers in a small bowl; let stand, covered, 20 minutes.
  
  Peel off and discard charred skin. Place grilled
  peppers, cilantro, butter, garlic, oregano, lime juice,
  1/4 teaspoon salt and 1/4 teaspoon pepper in a food
  processor; pulse until just combined. Refrigerate until
  firm.
  
  Brush steaks with oil and sprinkle with remaining 1/4
  teaspoon salt and 1/4 teaspoon pepper. Grill, covered,
  over medium-high heat or broil 4" from heat until meat
  reaches desired doneness, about 4 minutes on each side.
  Let stand 5 minutes. Cut into thin slices.
  
  Meanwhile, in a small saucepan, melt half the chile
  butter. Drizzle over steaks. Serve remaining butter with
  steaks. Sprinkle with coarse sea salt. If desired,
  garnish with jalapeno slices and additional oregano.
  
  David Ross, Spokane Valley, Washington
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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.... "Two great European narcotics; alcohol and Christianity"Friedrich Nietzsche
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