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· 4 boneless rib eye steaks or filet mignon steaks or 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 white peppercorns
· 2 tablespoons black peppercorns
· 2 tablespoons Caribbean habanera sauce
· 2 tablespoons Worcestershire sauce
· 2 tablespoons soy sauce
· 2 tablespoons rice wine vinegar
· 1/2 teaspoon garlic powder
Directions
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 habanera 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.
· 4 boneless rib eye steaks or filet mignon steaks or 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 white peppercorns
· 2 tablespoons black peppercorns
· 2 tablespoons Caribbean habanera sauce
· 2 tablespoons Worcestershire sauce
· 2 tablespoons soy sauce
· 2 tablespoons rice wine vinegar
· 1/2 teaspoon garlic powder
Directions
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 habanera 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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