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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