Using tongs, roast chilies over stove top flame, rotating so chiles blacken evenly on all sides, 3 to 5 minutes. (Alternatively, place on pan under broiler and broil a few minutes each side until blackened.) Place chilies in bowl and cover with plastic wrap. Let stand 10 minutes. When cool enough to handle, peel charred skin. Stem and seed chiles and slice into thin strips. Set aside Roast garlic in heavy saucepan (iron skillet works well) over medium-high heat, stiffing occasionally, until cloves are fragrant and have softened, about 10 minutes. When cool, cut into slices. Lay steaks flat on work surface. Make 2 incisions in each steak parallel to work surface to create pockets. Stuff each well with roasted chiles and garlic. Season generously with salt and pepper.

Grill over medium-high heat to desired doneness, about 5 minutes each side. Serve with Chimichurri Vinaigrette.

From:   Susan Feniger and Mary Sue Milliken
Posted By:   "LA Times, Food Section October 12, 1999"
Post Date:   October 12, 1999