Gonzales Steak

Directions

1. 1
   Slit chiles and remove seeds.
2. 2
   Chop 2 of the chiles into fine dice and mix with the salt, garlic, and oregano.
3. 3
   (New Mexicans traditionally like to leave a few seeds in the dish.
4. 4
   The seeds give it life, they say.)
5. 5
   With a very sharp knife, cut a horizontal pocket into the steak.
6. 6
   Stuff the chopped chiles into the pocket.
7. 7
   Brush the meat and the remaining chile with canola oil.
8. 8
   Grill the steak on both sides to desired doneness.
9. 9
   If using buffalo, watch carefully so as not to overcook (because it contains less fat than beef it cooks much faster and is best medium-rare).
10. 10
    Salt and pepper the meat.
11. 11
    Grill the remaining whole-roasted chili to get a nice grid mark on it.
12. 12
    Lay it across steak for garnish.
13. 13
    A teaspoon of butter on the steak as a special treat is heaven.
14. 14
    To make brown butter, simply place the butter in a saute pan over medium-high heat and allow to melt and turn golden brown.
15. 15
    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
16. 16
    The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.