Ingredients:
1 large poblano chiles or 2 fresh anaheim chilies
6 cloves unpeeled garlic
3 tablespoons olive oil
1/4 cup unsalted butter, room temperature
1 teaspoon chili powder
1 teaspoon hot pepper sauce
4 (10 ounce) beef t-bone steaks ( 3/4 inch thick)
Directions:
Roast chili over gas flame or under broiler until blackened on all sides.
Place chili in paper bag and let stand until cool.
Peel, stem and seed chili.
Finely chop chili and reserve.
Preheat oven to 375.
toss garlic with 2 T olive oil in heavy small baking pan.
Roast garlic until soft, about 20 minutes; cool.
Peel garlic, reserving oil in pan.
Mash garlic in small bowl.
Add butter, chili powder and hot pepper sauce and blend well.
Mix in chopped chili and oil reserved from garlic.
Heat remaining 1 tablespoon oil in heavy large skillet over high heat.
Season steaks with salt and pepper.
Add to skillet; cook to desired doneness, about 3 minutes per side for rare.
Arrange steaks on platter.
Top steaks with chili butter.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.