Monday, August 3, 2009

Jalapeño Rib Eye Steaks

1/4 cup cilantro or parsley, chopped
1/4 cup sliced pickled jalapeño peppers, chopped
4 rib eye steaks, about 1/2 lb. each
1 Tbs. Extra virgin olive oil
1/2 tsp. ground cumin

Prepare grill or broiler. Combine cilantro and jalapeños in a bowl. Cut a pocket in the side of each steak, without cutting all the way through. Stuff pockets with cilantro mixture and secure closed with toothpicks. Combine remaining ingredients and pepper to taste in a bowl and rub over outside of steaks. Grill or broil about 5 inches from heat source 4-5 minutes per side, or longer for more well done meat.
Remove toothpicks before serving.

1 comment:

Tim said...

I don'r like the canola... even if it's a tablespoon, it's not a good oil for cooking or grilling or eating or much