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 tbsp Vegetable oil
1 medium Onion, chopped
1/2 cup Grated monterey jack, cheese
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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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