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Grilled Green Chile Stuffed Pepper Steaks E-mail
(7 votes)
Last Updated ( Thursday, 25 September 2008 )
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Grilled Green Chile Stuffed Pepper Steaks

  • 4 boneless rib eye steaks or filet mignon steaks or sirloin steaks, cut 1 to 2 inches thick 
  • 4 New Mexico green chilies, roasted, peeled, stemmed, and seeded 
  • 4 slices uncooked bacon 
  • 2 tablespoons red peppercorns 
  • 2 tablespoons white peppercorns 
  • 2 tablespoons black peppercorns 
  • 2 tablespoons caribbean habanero sauce 
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon garlic powder
  • Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.   
  • Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.                                                                                                 
  • To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.                                             
  • Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.                                   
  • Place the steaks on individual plates and serve.

I hope you  make it right.:)

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