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
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Photo: Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon Recipe
















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By ITRIEDIT2
on December 18, 2011
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I tried it too and it was very good!! I only did the marinade part. I realized I didn't have the vinegar it called for so I googled how to substitute and found I can use 3 parts white vinegar to 1 part water. It was very good -- nice kick to it. I also didn't have the habanero sauce so I used tabasco sauce instead. I just pan fried the filet mignon and ate it with rice and beans. I also poured some of the juice from the pan over the rice. Delish!! Definitely a keeper.
By squatch
San Jose, CA
on May 30, 2011
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Nice peppery kick without being overpowering. Grocery didn't have a Caribbean habanero sauce, so substituted another habanero hot sauce. Also added some Pepper Plant hot sauce to the marinade.
By debandcats
evergreen
on September 11, 2009
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Everyone loved it. Had a lot leftover. So, we chopped and maded quesedillas with mexican xhesses and topped w/homemade tomatoe salsa mixed with plain yogurt. Both meals were great.
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