MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Ribeyes With Hatch Chile Butter
 Categories: Beef, Chilies, Citrus, Herbs
      Yield: 6 Servings
 
      2    Whole green Hatch chilies or
           - poblanos
      1 c  Fresh cilantro; minced
    1/2 c  Butter; softened
      2 cl Garlic; minced
      2 ts Fresh oregano; minced
      1 tb Lime juice
    1/2 ts Salt; divided
    1/2 ts Pepper; divided
      3 lb Ribeye steaks
      1 tb Olive oil
      1 ts Coarse sea salt
           Pickled jalapeno slices
           - (optional)
 
  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 ts salt, and 1/4 ts pepper
  in a food processor; pulse until just combined. Refrigerate until
  firm.
  
  Brush steaks with oil and sprinkle with remaining 1/4 ts salt and
  1/4 ts 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.
  
  Recipe by David Ross, Spokane Valley, Washington
  
  Recipe FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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