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Chili-Stuffed Steak
 
RecipeBeef Cuts
Chili-Stuffed Steak
This recipe is adapted from The Fort Restaurant's Gonzales Steak recipe, Morrison, Colorado.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
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 oil2 tablespoons
Canned green chilies, diced1 1/4 pounds
Garlic, minced2 ounces
Ground cumin1 1/4 teaspoons
Dried oregano leaves, crushed1 1/4 teaspoons
Cilantro, minced3 tablespoons
Salt3/4 teaspoon
Dry Marinade: 
2. Combine black pepper, garlic salt and cayenne pepper; reserve.
Ground black pepper2 tablespoons
Garlic salt2 tablespoons
Cayenne pepper1 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 oil1/2 cup
Garlic, minced17 ounces
Green onions, minced17 ounces
Salt2 1/2 teaspoons
Black pepper, freshly ground2 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 oil1/2 cup
Onions, thinly sliced2 1/2 pounds
Prepared steak sauce1/4 cup
Dried thyme4 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.
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