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.
- 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
- 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.
- 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.
- 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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