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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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