Grilled steaks no longer have to be just a piece of plain meat. The stuffing can be prepared a day in advance and refrigerated. An hour before cooking, slice the steaks and fill with the jalapeno mixture.

Ingredients:

• 1/4 cup Melinda’s Jalapeno Pepper Hot Sauce
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon vegetable oil
• 1/2 cup grated Monterey Jack cheese
• 3 pounds trimmed fillet of beef, cut into 6 thick steaks
• Freshly ground black pepper

Instructions:

Saute the Melinda’s Jalapeno Pepper Hot Sauce, onion, and garlic in the oil for a couple of minutes, until just 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 jalapeno mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper.

Grill over hot charcoal to the desired doneness.

Yield: 6 servings