Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon

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.