Courtesy of Cooking Club of America Serve these steaks with a garden-fresh salsa of coarsely chopped tomatoes, bell peppers, onions and freshly snipped herbs.
Ingredients
Three-Pepper Rub
1 tbsp
paprika
1 tbsp
white pepper
1 tsp
ground red pepper (cayenne)
1 tsp
brown sugar
1/2 tsp
cumin
Steaks
4 each
beef tenderloin steaks (1-inch thick)
4 slices
Monterey Jack cheese (3x3 inches each, about 4 oz)
4 each
whole green chiles, drained (from 2, 4oz cans)
1 tsp
olive oil
Instructions
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 FREETrial Membership in the Club, and a free copy of the Members-Only magazine, Cooking Pleasures.
