Chili Stuffed Steak Recipes

CHILI-STUFFED FLANK STEAK

Steps:

• Heat a grill to high heat.
• Place the flank steak on a sheet of heavy duty foil and fill the pocket of the flank steak with chili and diced chilies. Secure the opening of the flank steak with a skewer. Rub the surface of the steak with a thin film of oil (about 2 teaspoons) and season with the chili powder.
• Clean the grill grate with a metal brush and rub with oil. Put the steak on the grill, cover, and grill to medium-rare, about 8 minutes, turning once halfway through. Coat the flank steak with barbecue sauce and grill another minute on each side.
• Remove skewer, and cut flank steak in thin slices against the grain and serve.
• Nutritional Information Per Serving(including 2 teaspoons oil): Calories 380; Total fat 16g; Saturated fat 4.5g; Cholesterol 65mg; Sodium 470mg; Carbohydrate 19g; Fiber 7g; Protein 40g; Vitamin A 20%DV*; Vitamin C 15%DV; Calcium 6%DV; Iron 25%DV.
• *Daily Value.

CHILI-STUFFED STEAK

Steps:

• If using a charcoal grill, start the fire.
• Prepare chili peppers by roasting them over a flame, or in the oven placed in a paper bag to steam slightly. Then rub the skin off. Cut off the big clump of seeds at the end of each chili pepper, but leave remaining seeds and ribs. Slice one pepper in quarters lengthwise and set aside to garnish steaks. Chop remaining chili peppers medium-fine and set aside. (This step may be done a day or more in advance. Refrigerate the peppers until ready to use.)
• In a small saucepan, heat 1 tablespoon of canola or olive oil. Add flour and cook briefly until it thickens to a roux. Add chicken stock, minced garlic and oregano, and cook briefly just to thicken. Then add the reserved chopped chilies, stir to mix, remove from heat and set aside.
• If using oven broiler, preheat to high.
• Prepare steaks: cut a deep horizontal pocket in each steak, being careful not to pierce sides. Rub steaks with remaining oil. Mix together black pepper, cayenne, garlic salt and citric acid crystals, if desired. Rub this dry marinade into steaks, top and bottom. Stuff each steak with some of the chili mixture, leaving aside about half a cup for garnish.
• Roast reserved pepper strips briefly on the broiler grid just long enough to give them char marks. Set aside. Place steaks on broiler or grill approximately 3 inches from the source of heat and cook, about 8 minutes to a side for medium-rare. Cut each steak into two portions and serve immediately on a heated platter, garnished with the reserved chili sauce. Drape a chili strip over the top of each steak.

TENDER STUFFED FLANK STEAK

Steps:

• Preheat oven to 350°. In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the bread crumbs, poultry seasoning, salt, 1/8 teaspoon pepper and onion., Flatten steak to 1/2-in. thickness; spread with stuffing to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Rub with remaining pepper. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until meat is tender, 50-55 minutes. , Remove meat and discard string. Cut into slices and keep warm. Skim fat from pan juices; pour into a small saucepan. Combine flour and broth until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.

STEAK CHILI

Steps:

• In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
• Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

STUFFED ROUND STEAK

Steps:

• Flatten steaks to 1/4-in. thickness; set aside. In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. , Saute onion in the drippings. Add the croutons, parsley, salt, celery salt, sage, pepper and bacon. Spread over each steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string., Place in a greased 13-in. x 9-in. baking dish. Pour broth over steaks. Cover and bake at 325° for 1 hour. Drizzle with tomato sauce. Bake, uncovered, for 45 minutes or until meat is tender., Remove meat to a serving platter and keep warm. Pour drippings and loosened brown bits into a measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth; gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced steak.

PONZU CHILI STEAK BOWL RECIPE BY TASTY

Steps:

• Melt butter in a small pot over medium high heat. Add garlic and half of the ginger and cook, stirring, until fragrant, 30 seconds.
• Stir in rice, water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.
• In a separate small bowl, combine mayonnaise with half the amount of chili sauce. Stir in 1 tsp of water at a time until the mixture reaches a thin consistency that can be drizzled. Season the mixture with salt and pepper.
• Heat oil in a large pan over medium high heat. Add snap peas OR green beans; cook, undisturbed, until charred on one side, 1-2 minutes. Continue cooking, stirring occasionally, until charred all over, 1-2 minutes more. Transfer to a small bowl and season with salt and pepper. Cover to keep warm.
• In the same pan, heat oil to high. Add steak and cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. Add remaining ginger; cook until fragrant, 30 seconds. Stir in ponzu and remaining chili sauce until coated. 1-2 minutes. Remove from heat and season with salt and pepper.
• To serve, fluff rice and season with salt and pepper. Add to a bowl and top with steak and snap peas OR green beans. Drizzle chili mayo on top.

STUFFED FLANK STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
• Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
• In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
• Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.