Grilled Green Chile Stuffed Pepper Steaks Wrapped In Bacon

Total Time: 4 hrs 16 mins Preparation Time: 4 hrs Cook Time: 16 mins

Ingredients

• Servings: 4
• 4 bonelesss rib eye steaks or 4 filet mignon steaks or 4 sirloin steaks, cut 1 to 2 inches thick
• 4 new mexico green chilies, roasted, peeled, stemmed, and seeded
• 4 slices uncooked bacon
• 2 tablespoons red peppercorns
• 2 tablespoons peppercorns
• 2 tablespoons 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

Recipe

• 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.