CHILI-STUFFED STEAK
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h16m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If using a charcoal grill, start the fire.
- Prepare chili peppers by roasting them over a flame, or in the oven placed in a paper bag to steam slightly. Then rub the skin off. Cut off the big clump of seeds at the end of each chili pepper, but leave remaining seeds and ribs. Slice one pepper in quarters lengthwise and set aside to garnish steaks. Chop remaining chili peppers medium-fine and set aside. (This step may be done a day or more in advance. Refrigerate the peppers until ready to use.)
- In a small saucepan, heat 1 tablespoon of canola or olive oil. Add flour and cook briefly until it thickens to a roux. Add chicken stock, minced garlic and oregano, and cook briefly just to thicken. Then add the reserved chopped chilies, stir to mix, remove from heat and set aside.
- If using oven broiler, preheat to high.
- Prepare steaks: cut a deep horizontal pocket in each steak, being careful not to pierce sides. Rub steaks with remaining oil. Mix together black pepper, cayenne, garlic salt and citric acid crystals, if desired. Rub this dry marinade into steaks, top and bottom. Stuff each steak with some of the chili mixture, leaving aside about half a cup for garnish.
- Roast reserved pepper strips briefly on the broiler grid just long enough to give them char marks. Set aside. Place steaks on broiler or grill approximately 3 inches from the source of heat and cook, about 8 minutes to a side for medium-rare. Cut each steak into two portions and serve immediately on a heated platter, garnished with the reserved chili sauce. Drape a chili strip over the top of each steak.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 36 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 11 grams, Sodium 119 milligrams, Sugar 4 grams
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lexanyel Enriquez
[email protected]Overall, I was disappointed with this recipe.
Salman Razzaq
[email protected]I would not make this recipe again.
Balqiaz Gull
[email protected]The instructions in this recipe were a bit confusing.
FRANK KENNEDY
[email protected]I found this dish to be too spicy for my taste.
Dinelka Shyamini
[email protected]I thought this recipe was just okay. Nothing special.
Anoma Udayangani
[email protected]I'm not sure what went wrong, but my steak turned out tough and chewy.
Mdbappe Mim
[email protected]This dish is a great way to use up leftover chili.
Reyna Ponce
[email protected]I would definitely recommend this recipe to anyone who loves steak and chili.
David Etim
[email protected]My kids loved this recipe! They couldn't get enough of the chili stuffed steak.
Adoi Mro
[email protected]I served this dish with a side of mashed potatoes and it was a perfect comfort meal.
Samuel Lidipe
[email protected]I substituted ground turkey for the steak and it turned out great!
Lucy Wairimu
[email protected]The cheese melted perfectly and added a gooey texture to the dish.
Caleb Ghama
[email protected]I'm not a huge fan of spicy food, but I found this dish to be just the right amount of heat.
Arfan Farazi
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort.
Mooosa Jutt
[email protected]The steak was cooked to perfection and the chili filling was flavorful and hearty.
Ahmad Sameer Kohdamani
[email protected]I've made this dish countless times, and it never fails to impress my family and friends.
arefin Shohag
[email protected]This chili stuffed steak recipe was an absolute delight! The combination of flavors from the chili, cheese, and steak was heavenly.