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Garlic Stuffed Pampas Steaks With Red Chile Sauce And Latin Lentils

Beef.Chef's picture
Ingredients
  Guajillo chiles/Red new mexico/anaheim chilies 4 Ounce, dried
For the red chile sauce
  Dried guajillo chiles/Dried red new mexico / anaheim chiles 4 Ounce
  Roma tomatoes 5 (Plum)
  Plum tomatoes 5 (Red Variety)
  Ground cumin 1⁄2 Teaspoon
  Ground oregano 1⁄2 Teaspoon
For the latin lentils
  Green lentils 1 Cup (16 tbs), picked through and rinsed
  Roma tomatoes 4 , seeded and diced (Plum)
  Garlic 2 Clove (10 gm), minced
  Onion 1 , diced
  Black pepper To Taste, freshly ground
  Roma plum tomatoes 4 , seeded and diced
  Cilantro 1⁄2 Tablespoon, minced
  Rib eye steaks 40 Ounce (Four 10 Ounce Each, Boneless)
  Freshly ground black pepper To Taste
  Fresh cilantro 1⁄2 Tablespoon, minced
For the steaks
  Boneless rib eye steaks 40 Ounce (4 Steaks, 10 Ounce Each)
  Garlic 12 Clove (60 gm), cut in half lengthwise
  Salt To Taste
  Light olive oil 2 Tablespoon
Directions

GETTING READY
1) Preheat the broiler.
2) In a heavy skillet, place the chiles in a single layer and dry-roast over a medium heat for 2 to 3 minutes, shaking the skillet frequently.
3) In a mixing bowl, place the chilies, cover with hot water and allow to stand for 30 minutes, until rehydrated and soft.

MAKING
4) Broil the tomatoes, turning frequently, until the skins are charred, keep aside.
5) In a small dry skillet, toast the cumin and oregano over a low heat for about 1 minute,
keep aside.
6) In a heavy saute pan or skillet, saute the garlic and onion in 1 tablespoon oil over a medium heat for 7 to 8 minutes, until just browned.
7) In a food processor or blender, process the blackened tomatoes, toasted cumin and oregano, salt, rehydrated chiles and 1/2 cup of water in which the chiles soaked together
until smooth and pureed.
8) Just before serving, in a deep, heavy skillet, heat 1 tablespoon oil, stir in the chile puree and
cook over a high heat for 3 or 4 minutes, stirring continuously.
9) In a large saucepan, blanch the lentils in the boiling water for 2 to 3 minutes, drain.
10) In a saucepan, place the lentils, cover with cold water, bring to a boil, then simmer on a low heat for 40 to 45 minutes or until just tender. Drain and set aside.
11) In a large, heavy saute pan or skillet, saute the garlic and onion in the oil over a medium-high heat for 2 to 3 minutes, until soft.
12) Stir in the tomatoes, salt and pepper and saute on a low heat for 5 minutes. Stir in the cooked lentils and cilantro, cook for another 5 minutes and keep warm.

FINALIZING
13) Make 3 horizontal slits on each side of the steaks, stuff the slits with garlic slices and season the steaks with salt and pepper.
14) In a large heavy saute pan or skillet, sear the steaks in the oil over a medium-high heat for about 4 minutes each side for medium-rare or 5 to 6 minutes each side for medium.

SERVING
15) On warm serving plates, ladle the sauce and place the steaks on the sauce. Spoon the lentils by the side and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Searing
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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