• 1/4 cup cilantro or parsley, chopped
• 1/4 cup sliced pickled jalapeño peppers, chopped
• 4 ribeye steaks, about 1/2 lb. each
• toothpick
• 1 Tbs. canola oil
• 1/2 tsp. ground cumin

Prepare grill or broiler. Combine cilantro and jalapeños in a bowl. Cut a pocket in the side of each steak, without cutting all the way through. Stuff pockets with cilantro mixture and secure closed with toothpicks.

Combine remaining ingredients and pepper to taste in a bowl and rub overoutside of steaks.

Grill or broil about 5 inches from heat source 4-5 minutes per side, or longer for more well done meat. Remove toothpicks before serving.

Per serving: calories 822, fat 43.5g, 49% calories from fat, cholesterol 286mg, protein 100.1g, carbohydrates 0.6g, fiber 0.2g, sugar 0.2g, sodium 371mg, diet points 20.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 0.0, Lean meat: 14.3, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Zinfandel, Burgundy, or Merlot.