jalapeno stuffed steak recipe

Jalapeño-Stuffed Steaks

In Beef by Dave DeWittLeave a Comment

Grilled steaks no longer have to be just a piece of plain meat. Any type of fresh chile or combinations of chiles can be substituted for the jalapeños in this recipe. The stuffing can be prepared a day in advance and refrigerated. An hour before cooking, slice the steaks and fill with the chile mixture.

jalapeno stuffed steak recipe


  • 10 jalapeños, seeds and stems removed, chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon vegetable oil
  • 1/2 cup grated Monterey Jack cheese
  • 3 pounds trimmed fillet of beef, cut into 6 thick steaks
  • Freshly ground black pepper


  1. Saute the chiles, onion, and garlic in the oil for a couple of minutes, until just soft but still a little crisp. Remove, cool, and mix in the cheese.
  2. Slice into the steaks from the edge, creating a “pocket” for the stuffing. Stuff with the jalapeño mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper.
  3. Grill over hot charcoal to the desired doneness.

Yield: 6 servings

Heat Scale: Hot

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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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