Stuffed Steaks

Stuffed Steaks


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 chile mixture.


1/4 cup Marie Sharp’s Beware Hot Sauce

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 Marie Sharp’s Beware Hot Sauce, 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 Habanero 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