Stuffed Rib-Eye Steaks With Chile-Lime Relish

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1 small onion, finely chopped

4 large garlic cloves, minced

1/4 cup minced pickled chiles

1/4 cup fresh lime juice

3 tablespoons coarsely chopped fresh flat-leaf parsley

1 teaspoon coarse salt

3 tablespoons olive oil

8 to 12 small serrano chiles, stemmed

16 medium garlic cloves, peeled

Four 10- to 14-ounce boneless rib-eye, sirloin or shell steaks, about 1 1/2 inches thick

Salt and freshly ground pepper

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