JALAPENO STUFFED STEAK
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Note: This recipe requires advanced preparation
Grilled steaks no longer have to be just a
plain piece of meat.
Any type of fresh chile or combination of
chiles can be substituted for
the jalapenos in this recipe. Prepare the
stuffing the day before and refrigerate.
One hour before cooking, slice the steaks
and fill with the chile mixture.
Allow the meat to come to room temperature
before grilling.
10 jalapeno chiles, stems and seeds
removed, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon vegetable oil
1/2 cup grated Monterey Jack cheese
2 pounds trimmed fillets of beef, cut into 4 thick steaks
Freshly ground black pepper
Saute the chiles, onion, and garlic in the oil
until soft but still a little crisp.
Remove, cool, and mix in the cheese. 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, if necessary.
Season the outside of each steak
with the black pepper. Grill over hot charcoal
to desired doneness.
Serves: 4
Heat Scale: Medium
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