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Jalapeno-Stuffed Steaks

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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