Ingredients Jump to Instructions ↓

  1. 1 tbsp paprika

  2. 1 tbsp white pepper

  3. 1 tsp ground red pepper (cayenne)

  4. 1 tsp brown sugar

  5. 1/2 tsp cumin Steaks

  6. 4 each beef tenderloin steaks (1-inch thick)

  7. 4 slices Monterey Jack cheese (3x3 inches each, about 4 oz)

  8. 4 each whole green chiles, drained (from 2, 4oz cans)

  9. 1 tsp olive oil

Instructions Jump to Ingredients ↑

  1. Heat grill. In small bowl, combine all rub ingredients; mix well.

  2. Slit pocket in side of each steak. Fold and place 1 slice of cheese in each green chile. Insert chile in each steak pocket; secure with toothpick. Brush steaks with oil; pat rub onto both sides of steaks, using a total of 2 tablespoons of rub.

  3. Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 minutes for rare steaks or until of desired doneness, turning once. Place steaks on indirect heat side of grill; cover with lid. Cook an additional 2 minutes. TIP: Store remaining rub in glass jar with tight-fitting lid. You can keep Three-Pepper Rub in a dry, dark place up to 3 months. PER SERVING: 370 calories, 26.5 g total fat (12 g saturated fat), 29 g protein, 3 g carbohydrate, 95 mg cholesterol, 795 mg sodium, 1 g fiber COPYRIGHT: Cooking Pleasures Magazine, North American Membership Group Inc. All rights reserved. This recipe was provided courtesy of the Cooking Club of America , North America's largest cooking organization. Click Here - For a FREE Trial Membership in the Club, and a free copy of the Members-Only magazine, Cooking Pleasures .


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