If you're looking for recipe ideas for the holidays, we've got a good one for you. Here's an entree that can spice up your family dinner from Chef Steve Stogdill of Victorian Pantry.
Christmas Cherry Pepper Stuffed Steak
Yield, 4 each
4 each Ribeye or NY Strip 2” thick
12-16 red cherry peppers
1 clove garlic, mashed
1 teaspoon pepper
1 red bell pepper, cut into wedges
1 bunch mustard greens
½ lb. feta cheese, crumbled
As you select your steak, to keep your cut of meat moist it is better to have a thick steak and you can cut it to portion as you see the need. Cut a slit in the steak on one side to create a pocket. Stuff 3-4 red cherry peppers into the cavity, along with some of the garlic.
Grill the steaks and the wedges of red bell pepper at the same time. The peppers should be nicely caramelized. Remove from grill and reserve for garnish.
Sauté the mustard greens with a drizzle of olive oil, just less than a minute as they will collapse and turn bright green. You can substitute spinach if you prefer.
When the steaks are cooked to your preference, assemble by placing a portion of the greens onto the plate, place the steak on top of the greens so that you can still see some of the color from the greens for presentation, and then place some of the grilled red bell pepper on top of the steak. Garnish with crumbled feta cheese.