Ribeye con Queso Diabolo - Ribeye Stuffed with Jalapeno Cheese
Author: What's-4-Chow
Recipe type: Steak
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 2
Ribeye steak, butterflied and stuffed with a spicy melted mix of mature monterey jack (or cheddar), jalapenos and onion. The stuffed fillet is then topped with a sweet jalapeno cream sauce and served with the accompaniments of your choice.
Ingredients
- 2 x 250g Ribeye steaks (or fillet)
- 70g Mature Monterey Jack or cheddar, grated
- 1 Medium onion, finely chopped
- 2 Jalapenos, de-seeded and cut into thin strips
- 80ml Sour cream
- 1 Tsp Dried cumin powder
- 1 Tsp Garlic powder
- 1Tbs Treacle sugar
Instructions
- Cut the steaks from the center of the fillet, 40mm thick, and tap them down with your meat mallet until 20mm thick
- Using a slicing knife or carving knife, butterfly the steaks
- Heat your pan over medium-high heat and fry the onions, half of the jalapenos, the cumin and garlic powder for 3-5 minutes until soft and they have taken on color.
- remove from the heat and stir in the grated cheese until it has melted into the mix
- Brush a heavy roasting pan or a heavy based oven-proof frying pan with oil
- Place the steaks in the pan and fill them with the jalapeno cheese mix. Close the steaks and brush lightly with oil
- Grill these (under preheated grill) on the top shelf of your oven for 6 minutes
- While the steaks are grilling, fry the other half of jalapeno strips for 3 minutes, then add the sour cream. Stir until sour cream has started to melt in
- Add the treacle sugar and stir the sauce until the sugar has dissolved
- Season with salt and pepper, remove from the heat and keep warm
- Remove the steaks from the oven and let them rest for 5 minutes,
- Transfer the steaks to serving platters, top with the sauce and serve immediately
