Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon
- Total:
- 4 hr 16 min
- Prep:
- 1 hr
- Inactive:
- 3 hr
- Cook:
- 16 min
- Yield:
- 4 servings
- Level:
- Intermediate
Ingredients
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.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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