Southwestern Grilled Beef Steaks

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Executive Chef
Jun 3, 2004
Southwestern Grilled Beef Steaks

Yield: 4 servings


Three-Pepper Rub

1 tbsp paprika
1 tbsp white pepper
1 tsp ground red pepper (cayenne)
1 tsp brown sugar
1/2 tsp cumin


4 each beef tenderloin steaks (1-inch thick)
4 slices Monterey Jack cheese (3x3 inches each, about 4 oz)
4 each whole green chiles, drained (from 2, 4oz cans)
1 tsp olive oil

Instructions 1. Heat grill. In small bowl, combine all rub ingredients; mix well.

2. Slit pocket in side of each steak. Fold and place 1 slice of cheese in each green chile. Insert chile in each steak pocket; secure with toothpick. Brush steaks with oil; pat rub onto both sides of steaks, using a total of 2 tablespoons of rub.

3. Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 minutes for rare steaks or until of desired doneness, turning once. Place steaks on indirect heat side of grill; cover with lid. Cook an additional 2 minutes.

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

PER SERVING: 370 calories, 26.5 g total fat (12 g saturated fat), 29 g protein, 3 g carbohydrate, 95 mg cholesterol, 795 mg sodium, 1 g fiber

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