Grilled steaks no longer have to be just a piece of plain meat. Any type of fresh chile or combinations of chiles can be substituted for the jalapeños in this recipe. The stuffing can be prepared a day in advance and refrigerated. An hour before cooking, slice the steaks and fill with the chile mixture.
10 jalapeños, seeds and stems removed, chopped
1 medium onion, chopped
4 cloves garlic, chopped
1 tablespoon vegetable oil
1/2 cup grated Monterey Jack cheese
3 pounds trimmed fillet of beef, cut into 6 thick steaks
Freshly ground black pepper
Saute the chiles, onion, and garlic in the oil for a couple of minutes, until just soft but still a little crisp. Remove, cool, and mix in the cheese.
Slice into the steaks from the edge, creating a “pocket” for the stuffing. Stuff with the jalapeño mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper.
Grill over hot charcoal to the desired doneness.