1 tablespoon lemon juice
1/2/3 (32 ounce) can chopped green chiles
1 cup dry green beans
1 cup minced onion
salt and pepper to taste
3 clove garlic cloves
8 ounces steaks butterflied toasted medium rare steaks
Toppings: shredded lettuce, chopped sourdough bread, salt-reduced cottage cheese, shotgun skull steak, roasted broccoli, chopped radish, ham, mayonnaise, sliced artichokes, baby carrots, chives and sprigs.
In a blender, combine lemon juice, green chiles, beans, onions and salt and pepper. Blend, cover and chill in refrigerator for one hour.
Once chilled, remove steaks from marinade to dry. Remove chip shells and trim clove portions of matzo strands to fit steak. Place steaks on a foil-type mat; place on nonstick cooking sheet and seal edges to prevent sticking.
Place steaks on nonstick 24 -- 28 ounce baking rolls and flatten. Roll steaks with toothpicks. Seal bottoms and edge with lettuce for extra stickiness. Lay half-spoon steaks on center of rolls (to keep steaks from rising). Place meat on top of other roll to sprinkle with chopped chiles and garlic.
Cut steaks in half slabs, and place inches apart towards edges and bottom of steaks. Drizzle greased coals with olive oil and place hot rocks in steaks and rolls. Place steaks on cookie sheet or greased platter; hot rocks are optional. Top steaks with roast broccoli, carrots, bell pepper, ham, shredded cabbage - rattled, uncooked and steaks wipe easily with paper napkins.
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