This recipe is adapted from The Fort Restaurant's Gonzales Steak recipe, Morrison, Colorado.
Yield: 24 servings
|Chili Stuffing:|| |
1. Heat oil in large nonstick skillet over medium heat; add chilies, garlic, cumin and oregano. Cook, stirring, 8 minutes. Remove from heat. Season with cilantro and salt; reserve.
|Olive oil||2 tablespoons|
|Canned green chilies, diced||1 1/4 pounds|
|Garlic, minced||2 ounces|
|Ground cumin||1 1/4 teaspoons|
|Dried oregano leaves, crushed||1 1/4 teaspoons|
|Cilantro, minced||3 tablespoons|
|Dry Marinade:|| |
2. Combine black pepper, garlic salt and cayenne pepper; reserve.
|Ground black pepper||2 tablespoons|
|Garlic salt||2 tablespoons|
|Cayenne pepper||1 tablespoon|
| || |
3. Cut a deep horizontal pocket in each (12-ounce) steak. Cover and refrigerate.
|Beef Loin, Strip Loin Steaks, Boneless, 1-1/2 inches thick (IMPS/NAMP 1180B0)||24|
|Garlic Stuffing:|| |
4. For each serving: Stuff 1 steak with 2 tablespoons chili stuffing. Lightly coat both sides of 1 steak with dry marinade. Grill or broil steak about 12 minutes to desired doneness, turning once.
ALTERNATE STEAK STUFFING'S:
Garlic Stuffing: In large nonstick skillet heat olive oil over medium heat; add garlic and green onions. Sauté, stirring, 6 minutes. Season with salt and black pepper. Remove from heat; reserve.
Stuff each steak with 2-1/2 tablespoons garlic stuffing; proceed as recipe indicates above.
|Olive oil||1/2 cup|
|Garlic, minced||17 ounces|
|Green onions, minced||17 ounces|
|Salt||2 1/2 teaspoons|
|Black pepper, freshly ground||2 1/2 teaspoons|
|Onion Stuffing:|| |
NOTE: One pound, 4 ounces diced roasted fresh green chili peppers may be substituted for canned chilies.
Onion Stuffing: In large nonstick skillet heat olive oil over medium heat; add onions. Sauté, stirring, 20 minutes or until onions are wilted and caramelized. Stir in prepared steak sauce and thyme. Remove from heat; reserve.
Stuff each steak with 2 tablespoons onion stuffing; proceed as recipe indicates above.
|Olive oil||1/2 cup|
|Onions, thinly sliced||2 1/2 pounds|
|Prepared steak sauce||1/4 cup|
|Dried thyme||4 teaspoons|
|Alternate Fresh Beef Cuts:|| || |
|Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless (IMPS/NAMP 1184A)||18 pounds|
|Beef Rib, Rib Steaks (IMPS/NAMP 1103)||18 pounds|
Nutrition information per serving: 487 calories; 18 g fat (6 g saturated fat; 7 g monounsaturated fat); 202 mg cholesterol; 547 mg sodium; 3 g carbohydrate; 1.1 g fiber; 75 g protein; 29.6 mg niacin; 1.6 mg vitamin B6; 4.2 mcg vitamin B12; 4.9 mg iron; 86.4 mcg selenium; 13.7 mg zinc; 285.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.