Grilled steaks no longer have to be just a piece of plain meat. The stuffing can be prepared a day in advance and refrigerated. An hour before cooking, slice the steaks and fill with the jalapeno sauce mixture.
1/4 cup Bethlehemï¿½s Best Jalapeno Salsa
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp vegetable oil
1/2 cup grated Monterey Jack cheese
3 pounds trimmed filet of beef, cut into 6 thick steaks
1 cup Bethlehemï¿½s Best Root ï¿½n Teriyaki Marï¿½nade
Freshly ground black pepper
Sautï¿½ the Bethlehemï¿½s Best Jalapeno Salsa, onion, and the garlic in the oil for a couple of minutes. Remove, cool, and mix in the cheese.
Slice the steaks from the edge, creating a ï¿½pocketï¿½ for the stuffing.
Stuff with the Bethlehemï¿½s Best Jalapeï¿½o mixture and fasten the opening with a toothpick, if necessary. Season the outside of the steaks with salt and pepper. Apply Bethlehemï¿½s Best Root ï¿½n Teriyaki Marï¿½nade to steaks.
Grill until they are cooked the way you like them!
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