carne asada (grilled strip steak smothered in green chile)

The recipes below are from the Rancho de Chimayo Cookbook -- certainly one of my favorite New Mexican restaurants! Preheat the grill or broiler Trim the steak of any exterior fat. Rub both sides of the steak with the garlic clove and then salt to taste. Let the meat come to room temp before cooking it.

Grill or broil the steak to the preferred doneness, turning it once. Remove the meat and place it on a heatproof plate. Top it with the green chile sauce and sprinkle the cheese over all. Place the plate under the broiler until the cheese melts. Serve immediately.

Posted to MM-Recipes Digest V4 #250 by Cindy Wysocki on Sep 19, 1997