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How To make Jalapeno Stuffed Steaks

x

2 pounds 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 tablespoon Vegetable oil
1 medium Onion :

chopped
1/2 cup Grated Monterey Jack -- cheese
Saute the chiles, onion, and garlic in the oil until soft but still a little= 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, if= 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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