Jalapeno-Stuffed Steaks
Yield
5 servingsPrep
20 minCook
1 hrsReady
1 daysTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef
|
|
| Stuffing | |||
| 10 | each |
jalapeño pepper
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| ½ | cup |
monterey jack cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef
|
|
| Stuffing | |||
| 1E+1 | each |
jalapeño pepper
|
*
|
| 15 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 118 | ml |
monterey jack cheese
grated |
|
Directions
Sauté 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.
