Mary Sue Milliken and Susan Feniger
Border Grill - Mandalay Bay
Border Grill Gaucho Steak
1/4 cup extra virgin olive oil
If grilling, preheat the grill.
Heat the olive oil in a small saucepan over moderate heat until hot. Add the jalapenos and sauté 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 cloves and cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper towels and let cool.
With a pairing 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 sauté 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.
Green Chile Paste
Makes 1/2 cup
2 poblanos, roasted, seeded and peeled
Combine all of the ingredients in a blender and puree until a chunky paste is formed. Serve at room temperature.
* Fresh chiles can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. (If you are rushed, you can place the bag in a bowl of iced water to speed things up.) The best way to peel is to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the peppers under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.
Copyright © 2005, Mary Sue Milliken and Susan Feniger
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