Note: This recipe requires advanced preparation
          Grilled steaks no longer have to be just a plain piece of meat.
          Any type of fresh chile or combination of chiles can be substituted for
          the jalapenos in this recipe. Prepare the stuffing the day before and
          refrigerate.  One hour before cooking, slice the steaks and fill with the chile
          mixture.  Allow the meat to come to room temperature before grilling.

          10 jalapeno chiles, stems and seeds removed, chopped
          1 medium onion, chopped
          4 cloves garlic, minced
          1 tablespoon vegetable oil
          1/2 cup grated Monterey Jack cheese
          2 pounds trimmed fillets of beef, cut into 4 thick steaks
          Freshly ground black pepper

          Saute the chiles, onion, and garlic in the oil until 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 desired doneness.

          Serves: 4
          Heat Scale: Medium