• It's Steak Night - 18

    From Dave Drum@1:3634/12 to All on Sun Aug 4 15:34:00 2024
    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

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