Stuffed Rib-Eye Steaks with Chile-Lime Relish

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

Instructions

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.