Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon
- 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
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.
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.
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.
Recipe courtesy Dave Dewitt