Recipe courtesy of Dave DeWitt
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Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon
Total:
4 hr 16 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
4 hr 16 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 boneless rib-eye steaks, filet mignon, or sirloin steaks, cut 1- to 2-inches thick
  • 4 green New Mexican chiles, roasted, peeled, stemmed, and seeded
  • 4 strips 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

Directions

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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