Vaquero Steaks With Pepper Relish And Goat Cheese Recipes

PHILLY CHEESESTEAK STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Stand peppers up in a single layer in a 9x13-inch baking pan.
• Bake in the preheated oven until just soft, 10 to 15 minutes.
• Meanwhile, heat oil and butter in a skillet over medium heat. Add mushrooms and onion; cook and stir until browned, 5 to 7 minutes. Add steak strips and season with salt, pepper, and garlic powder to taste. Cook until heated through, 5 to 7 minutes more.
• Remove peppers from the oven, leaving oven on. Drain any liquid that may have accumulated in the bottoms. Fill each pepper with steak mixture and top with a slice of provolone cheese.
• Return peppers to the hot oven and bake until provolone cheese is brown and bubbly, 10 to 15 minutes more.

VAQUERO STEAKS WITH PEPPER RELISH AND GOAT CHEESE

Steps:

• About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.
• Rub the remaining rub into the meat and allow to sit at room temperature.
• Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.
• Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.
• Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.
• Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.