Jalapeno-stuffed steaks
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Trimmed filet of beef; cut |
| Freshly ground black; in 4 | ||
| Thick steaks ---stuffing----- | ||
| 10 | Jalapeno chiles; stems and | |
| 40 | Milliliters garlic; minced | |
| Removed; chopped | ||
| 1 | tablespoon | Vegetable oil |
| 1 | medium | Onion; chopped |
| ½ | cup | Grated monterey jack; cheese |
Directions
Saute the chiles, onion, and garlic in the oil until soft but still a littl crisp. Remove, cool, and mix in the cheese. Refrigerate this stuffing a day before you use it.
Slice into the steaks from the edge, creating a pocket for the stuffing.
Stuff with the jalapeno mixture and fasten the opening with a toothpick, i necessary. Season the outside of each steak with the black pepper.
Grill over hot charcoal to desired doneness.
Source: "Heat Wave! The Best of Chile Pepper Magazine", by Dave DeWitt