Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon |
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Prep Time: 60 Minutes Cook Time: 16 Minutes |
Ready In: 76 Minutes Servings: 4 |
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Ingredients:
4 bonelesss 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Place the steaks on individual plates and serve.
6. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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