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00Ingredients
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4 boneless ribeye steaks, or substitute filet mignon or sirloin steaks, 1 to 2 inches thick
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4 roasted and peeled hot green New Mexican chiles, stems and seeds removed
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4 strips raw bacon
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2 tablespoons each red, white, and black peppercorns
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2 tablespoons Caribbean habanero sauce
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2 tablespoons Worcestershire sauce
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2 tablespoons soy sauce
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2 tablespoons rice wine vinegar
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1/2 teaspoon garlic powder
Instructions
Slice the steaks horizontally to create a pocket. Do not cut all the way through the steak. Place a green chile in each of the pockets. Wrap a strip of bacon around each steak horizontally and secure with a toothpicks.
Place the peppercorns in a towel and pound with a hammer or mortar until roughly crushed. Press the pepper into each side of the steak.
Combine the habanero sauce, Worcestershire sauce, soy sauce, vinegar, and garlic. Place the steaks in a non-metallic pan, pour the marinade over the meat, and marinate in the refrigerator for a couple of hours. Bring the steaks to room temperature before grilling.
Grill the steaks over a medium-hot fire for about 12 to 16 minutes, turning often, for rare, and 8 to 10 minutes for medium rare. For medium-rare steaks, the internal temperature should be 150 degrees F. Feel free to slice it to check on doneness.
Variation: For those not enamored of peppercorns, omit and wrap the steaks in peppered bacon.
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This is one of our favorite ways of grilling steaks and we find ourselves using the basic recipe and altering it again and again. The combination of the different peppers and the chiles provide different spice and heat sensations in the mouth, and the green chile pulls all the tastes together. Serve this with roasted garlic mashed potatoes. Leftover steak can be turned into a fabulous Southwest Steak Sandwich by thinly slicing it and adding it to sourdough bread with Muenster cheese and more chile.
Ingredients
InstructionsSlice the steaks horizontally to create a pocket. Do not cut all the way through the steak. Place a green chile in each of the pockets. Wrap a strip of bacon around each steak horizontally and secure with a toothpicks. Place the peppercorns in a towel and pound with a hammer or mortar until roughly crushed. Press the pepper into each side of the steak. Combine the habanero sauce, Worcestershire sauce, soy sauce, vinegar, and garlic. Place the steaks in a non-metallic pan, pour the marinade over the meat, and marinate in the refrigerator for a couple of hours. Bring the steaks to room temperature before grilling. Grill the steaks over a medium-hot fire for about 12 to 16 minutes, turning often, for rare, and 8 to 10 minutes for medium rare. For medium-rare steaks, the internal temperature should be 150 degrees F. Feel free to slice it to check on doneness. Variation: For those not enamored of peppercorns, omit and wrap the steaks in peppered bacon.
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