Jalape�o-Stuffed Steaks

Grilled steaks no longer have to be just a piece of plain meat. Any type of fresh chile or combinations of chiles can be substituted for the jalape�os in this recipe. The stuffing can be prepared a day in advance and refrigerated. An hour before cooking, slice the steaks and fill with the chile mixture.

10 jalape�os, seeds and stems removed, chopped

1 medium onion, chopped

4 cloves garlic, chopped

1 tablespoon vegetable oil

1/2 cup grated Monterey Jack cheese

3 pounds trimmed fillet of beef, cut into 6 thick steaks

Freshly ground black pepper

Saute the chiles, onion, and garlic in the oil for a couple of minutes, until just soft but still a little crisp. Remove, cool, and mix in the cheese.

Slice into the steaks from the edge, creating a "pocket" for the stuffing. Stuff with the jalape�o mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper.

Grill over hot charcoal to the desired doneness.

Yield: 6 servings