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

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