Instructions: If grilling, preheat the grill.

In a small saucepan over moderate heat, heat the olive oil until hot. Add the serranos and saute until the skins start to brown and the chiles soften, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Add the garlic and cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper towels and let cool.

With a paring knife, make five or six 1-inch horizontal slits along the edge of each steak. Stuff each slit with either a garlic clove or chile. Season all over with salt and pepper. Grill the steaks, or saute in a lightly-oiled cast-iron pan over high heat, 2 to 3 minutes per side for medium-rare. Coat serving plates with the Green Chile Paste and top each with a steak. Serve hot.

This recipe yields 4 servings.

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