4 boneless ribeye steaks, or substitute filet mignon or sirloin steaks, 1 to 2 inches thick
4 roasted and peeled hot green New Mexican chiles, stems and seeds removed
4 strips raw bacon
2 tablespoons each red, white, and 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. 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.
Servings |
4 |
|
|