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Grilled Green Chile Stuffed Pepper Steaks |
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Last Updated ( Thursday, 25 September 2008 )
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2172  |
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Ingredients
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4 boneless rib eye steaks
or filet mignon steaks or
sirloin steaks, cut 1 to 2
inches thick
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4 New Mexico green chilies,
roasted, peeled, stemmed, and seeded
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4 slices uncooked bacon
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2 tablespoons red peppercorns
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2 tablespoons white peppercorns
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2 tablespoons black
peppercorns
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2 tablespoons caribbean
habanero sauce
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2 tablespoons
Worcestershire sauce
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2 tablespoons soy sauce
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2 tablespoons rice wine vinegar
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1/2 teaspoon garlic powder
Directions
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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.
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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.
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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.
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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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