| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Favorites, Beef, Peppers, Grill | 4 | Servings | |
INGREDIENTS
| 2 | lb | 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 | tb | Vegetable oil |
| 1 | md | Onion; chopped |
| 1/2 | c | Grated monterey jack; cheese |
INSTRUCTIONS
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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