• 4servings
  • 256minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1
MineralsSelenium, Fluorine, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 bonelesss rib-eye steaks, filet mignon, or sirloin steaks, cut 1 to 2 inches thick

  2. 4 green New Mexican chiles, roasted, peeled, stemmed, and seeded

  3. 4 strips uncooked bacon

  4. 2 tablespoons red peppercorns

  5. 2 tablespoons white peppercorns

  6. 2 tablespoons black peppercorns

  7. 2 tablespoons Caribbean habanero sauce

  8. 2 tablespoons Worcestershire sauce

  9. 2 tablespoons soy sauce

  10. 2 tablespoons rice wine vinegar

  11. 1/2 teaspoon garlic powder

Instructions Jump to Ingredients ↑

  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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