Recipe courtesy of Dave DeWitt

Grilled Green Chile-Stuffed Pepper Steaks Wrapped in Bacon

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  • Level: Intermediate
  • Total: 4 hr 16 min
  • Prep: 1 hr
  • Inactive: 3 hr
  • Cook: 16 min
  • Yield: 4 servings
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4 boneless 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place the steaks on individual plates and serve.
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