Mexican Pepper Steak

6 steaks
2 tablespoons butter
1 clove garlic, minced
1 cup red, ripe Anaheim chiles, peeled,
    seeded and chopped (or substitute)
3 red bell peppers, seeded and sliced
    into thin strips

Choose your favorite steak. Grill the steaks al carbón and serve them topped with the chiles or bell peppers.

To prepare the topping, heat butter in a skillet over medium heat. Add garlic and chiles or peppers and sauté them until they are soft. If you are using bell peppers, add black pepper, to taste.