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Recipe Summary test

prep:
35 mins
cook:
15 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill to high. Grill the bell peppers and chiles, turning occasionally, until evenly charred, about 10 minutes. Transfer to a bowl and cover; let cool. Stem, peel and discard the seeds. Slice 1 bell pepper, 1 poblano, 1 jalapeno and the anaheim into strips. Chop the remaining bell pepper, poblano and jalapeno and transfer to a skillet.

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  • Season the steak on both sides with salt and cracked black pepper. Working with 1 piece at a time, arrange the roasted bell pepper, poblano, jalapeno and anaheim strips and the string cheese on the steak. Starting from a short end, roll up the steak, jelly-roll-style. Truss with kitchen string.

  • Add the olive oil and onion to the chopped peppers and chiles and cook over medium-high heat, stirring occasionally, for 4 minutes. Add the garlic and cook for 1 minute. Add the vodka and bring to a boil. Add the half-and-half and return to a boil. Season with salt and cracked black pepper.

  • Lower the grill temperature to medium. Cover and grill the rolled steaks, turning occasionally, for 10 to 12 minutes for medium-rare. Return the pepper sauce to a simmer; stir in the cilantro and scallions. Slice each steak crosswise and serve on a bed of sauce.

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