I recently rejoined "The Good Cook" book club, and when you sign up, you get four cookbooks for 1.00 each. Nice! I was as happy a kid on Christmas morning when I got that package in the mail. I got two different cookbooks for grilling, and I got this recipe in one of them. It takes a little bit of prep work, but I think it's worth the time. If you or your family doesn't like Chilies, you can try a different filling. The possibilites are endless. I followed the recipe exactly, but I'll make this again using different stuff. I served this with homemade flour tortillas and chimichuri sauce.
source: Better Homes and Garden Grill It!
1 1/4 - 1 1/2 pound steak (The recipe calls for flank, but I think flank steak should be served to dogs. :) I used top round)
1 medium Anaheim pepper, chopped
1/2 chopped onion
2 cloves garlic, minced
1 T vegetable oil
1 T fresh oregano
1/2 t salt and pepper
4 ounces sliced ham (I used proscuitto since I had it on hand)
1/2 c fontina cheese, shredded
Chimichurri sauce *recipe below
Lay the steak on a cutting board and beat with a mallet until the steak is 1/4 inch thick. Use a knife to score the meat in a cross-hatch pattern- do not cut it all the way through the meat.
In a food processor, mix the following:
1 1/4 c fresh Italian parsley
1/4 c olive oil
2 T fresh oregano
1 peeled shallot (3 T onion would work as well)
4 cloves garlic
2 T red wine vinegar
1 T lemon juice
1/2 t salt
1/4 t crushed red pepper
When it's done being mixed, there should only be small chunks of fresh herbs left. Chill for two hours if possible.