Jalapeño-Stuffed Steaks with Poblano Chile Sauce

Name: Jalapeño-Stuffed Steaks with Poblano Chile Sauce
Ingredients: Cilantro sprigs for garnishing; Poblano Chile Sauce (recipe follows); 1 cup finely chopped onion; 2 tablespoons chopped garlic; 2 tablespoons olive oil; 3 tablespoons seeded and thinly sliced jalapeño chiles; ⅔ cup grated Jack or California feta; 2 tablespoons chopped fresh cilantro; ½ teaspoon cumin seeds; ⅔ cup grated Jack or California feta; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Six 1½-to-2-inch-thick beef tenderloin steaks; Kosher or sea salt and freshly ground pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

The filling for these steaks can also be stuffed under the skin of a chicken or used to stuff pork chops. The Poblano Chile Sauce ‘would work equally well with those meats, too. The recipe for the sauce makes more than enough to go with the steaks, so cover and refrigerate any unused sauce to garnish your next taco or tostada!

Ingredients

2 tablespoons olive oil
3 tablespoons seeded and thinly sliced jalapeño chiles
1

Main course
Gluten-free

Method

In a small skillet, heat the olive oil and sauté the chiles, onion, garlic, and cumin seeds until soft but not brown. Cool, then stir in the cheese and chopped cilantro.

Slice pockets into the steaks and stuff with the jalapeño mixture. Fasten the pockets if necessary with a skewer or tie. Season the outside to taste with the salt and pepper. Grill over hot charcoal to the desired donen