Serves 4

• 1/4 cup extra virgin olive oil
• 8 jalapeños, stemmed, seeded if desired
• 16 cloves garlic
• 4 10- to 12-ounce rib eye steaks, at least 1-inch thick
• Salt and freshly ground black pepper, to taste
• Chimichurri (see recipe below), for serving

If grilling, preheat grill.

Heat olive oil in a heavy bottomed skillet over moderate heat. Add jalapeños and sauté until they soften and their skins start to brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Add garlic cloves and cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper towels and let cool. Slice cooled jalapeños into 1/4-inch rounds.

With a pairing knife, make five or six 1-inch horizontal slits along the edge of each steak. Stuff each slit with a garlic clove and a slice of jalapeño. Season steaks generously with salt and pepper.

Grill steaks, or sauté in a lightly oiled cast-iron pan over high heat, 3 to 5 minutes per side depending on thickness and desired doneness. Top steaks with a generous spoonful of Chimichurri and serve accompanied by mashed potatoes and a nice spinach salad.

Chimichurri

Serves 4

• 1/2 bunch mint, chopped
• 1/4 bunch Italian parsley, chopped
• 1/4 bunch chives, chopped
• 1/4 bunch cilantro, chopped
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Juice of 1 lime
• 2 cloves garlic, minced
• 1/8 teaspoon crushed red pepper
• Salt, to taste

In a medium bowl, whisk together chimichurri ingredients. Let sit at least 30 minutes before serving, allowing flavors to combine.

Copyright © 2009, Mary Sue Milliken and Susan Feniger, www.ciudad-la.com