Red Fresno Stuffed Steaks

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

5-6 red Fresno chiles, stemmed, seeded and chopped
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp. vegetable oil
1/2 cup grated Monterey Jack cheese
2 pounds trimmed fillets of beef, cut into 4 thick steaks
freshly ground black pepper

Instructions:

Saute the chiles, onion and garlic in oil until 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 red fresno chile mixture and fasten the opening with a toothpick, if necessary. Season the outside of steak with black pepper and grill over hot charcoals to the desired temperature.

Note: Prepare the stuffing the day before and refrigerate. One hour before cooking, slice the steaks and fill with the chile mixture. Allow meat to come to room temperature before grilling.