Jalapeno Pepper Steak Recipes

Steps:

• Stir together butter, jalapeno, and garlic in a small bowl. Heat grill to medium-high, with an indirect-heat zone. Generously season both sides of steak with kosher salt and pepper. Lightly brush grates with oil.
• Grill steak over direct heat until browned, 3 to 4 minutes per side. Move to indirect heat; cook, covered, turning once, until a thermometer inserted in thickest part (avoiding bone) registers 125 degrees to 130 degrees for medium-rare, 7 to 8 minutes more per side. Let stand 10 to 15 minutes. Spread about 2 tablespoons jalapeno butter on steak; sprinkle with flaky salt. Serve with greens, onions, and more jalapeno butter on the side.

Steps:

• Spray large skillet with cooking spray. Add steak; cook on high heat 5 to 6 minutes or until no longer pink, stirring occasionally.
• Add vegetables; cook and stir 2 minutes. Reduce heat to medium-low. Add VELVEETA; cook until melted, stirring frequently.
• Serve over hot cooked rice.

Steps:

• Grill, broil or pan fry steaks to your preference.
• In a fry pan add butter chopped onion and chopped jalapeno (if less heat wanted seed and devein peppers) and cook for 1-2 minutes.
• Add evaporated milk and chicken cube to pan and bring to boil stirring often.
• Lower heat and simmer for about 2 minutes.
• Place pre cooked steaks in sauce and heat through.
• Place steak on platters and pour sauce over steaks.
• Serve with rice and broccoli.
• Enjoy.

Steps:

• Heat grill. Place jelly in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Add cilantro; stir to mix well. Pat ham dry with paper towel.
• When ready to grill, place ham slice on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush ham with half of glaze; cook 5 to 7 minutes or until thoroughly heated, turning and brushing with remaining glaze during last 2 minutes of cooking time.

Steps:

• Marinate and cook the steak:
• Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
• Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
• Assemble the tacos:
• Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
• Do Ahead
• Steak can be marinated 1 day ahead; keep chilled.

Steps:

• Spray large skillet with no stick cooking spray. Add steak; cook on high heat 2 minutes or until no longer pink; remove from skillet.
• Stir in vegetables; cook 2 minutes. Reduce heat to medium-low.
• Add velveeta; stir until melted. Stir in steak. Serve over hot cooked minute white rice or on tortillas.