Shelly's Recipe

SOUTHWESTERN GRILLED BEEF STEAKS

Category: Beef Steaks

Three-Pepper Rub
1 tbsp paprika
1 tbsp seasoned pepper
1 tsp white pepper
1 tsp cayenne pepper
1 tsp packed brown sugar
1/2 tsp salt
1/2 tsp cumin

Steaks
4 (1 inch thick) beef tenderloin steaks
4 whole green chilies, drained (from two 4-oz cans)
4 (3x3 inch) slices Monterey Jack cheese (about 4 oz)
1 tsp olive oil

Heat grill. In small bowl, stir together all rub ingredients. Slit pocket in side of each steak. Make slit in side of each chili. Fold and place 1 cheese slice in each chili; insert chili into pocket of each steak. Secure with toothpicks.

Brush steaks with oil; pat 2 tbsp of the rub onto both sides of steaks. Place steaks on grill 4 to 6 inch from medium coals; cover grill. Grill 8 minutes for rare or until of desired doneness, turning once. Place steaks on indirect heat side of grill; cover grill. Grill an additional 2 minutes or until of desired doneness. Serves steaks with salsa on the side. Serves 4

NOTE: Store remaining rub in glass jar with tight-fitting lid. You can keep Three-Pepper Rub in a dry, dark place for up to 3 months.