Try this Gaucho Stuffed Rib Eye Steak recipe, or contribute your own.
Suggest a better descriptionIf grilling, preheat the grill. In a small saucepan over moderate heat, heat the olive oil until hot. Add the serranos and saute 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 and cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper towels and let cool. With a paring 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 saute 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. Posted to MC-Recipe Digest V1 #326 Recipe by: TOO HOT TAMALES SHOW #TH6102 From: Meg Antczak
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Serving Size: 1 Serving (1269g) | ||
Recipe Makes: 1 | ||
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Calories: 3322 | ||
Calories from Fat: 2379 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 264.3g | 352 % | |
Saturated Fat 104g | 520 % | |
Monounsaturated Fat 118.5g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 771.1mg | 237 % | |
Sodium 651mg | 22 % | |
Potassium 3879.6mg | 102 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 17.2g | ||
Protein 202.9g | 290 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3322
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