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Elk Loin Stuffed with Peppers and Cheese
Mild Mexican Flavor |
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6 Elk Loin Steaks, cut one inch thick (about 2-1/2 lbs)
3-4 large Anaheim peppers chopped (or 4 oz. green chili peppers, drained)
1 cup chopped onion
2 cloves garlic, minced
1 Tbls. cooking oil
1/2 cup shredded Monterey Jack cheese
3 Tbls. bread crumbs
salt
pepper
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Prepare Stuffing: in a large skillet cook peppers, onions, and garlic in oil
until tender. Remove from heat and stir in cheese and bread crumbs.
Prepare Meat: cut a pocket in each steak about 3 inches long and 2 inches deep. Season the pocket with salt and pepper.
Combine: Fill each pocket with two teaspoons of stuffing and fasten pocket closed with wooden toothpicks.
Cook: Grill steaks on an uncovered grill directly above coals. Cook about 5 minutes on one side and turn and cook about 7 minutes on other side for medium. Or you can broil them in the oven as a substitute.
Serves six!
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Preparation Time: 45 mins |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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1fish&RoseMary
Michigan
United States |
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| This recipe has been viewed 7139 times. |
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