Beef Rib Steak with Stuffed Anaheim Pepper

This meal was the result of my most recent rummage through the box freezer for meat that needed to be used up. These steaks are about 10 months old but have been well cared for. The flavor was still rich and clean with no palpable oxidation of the fat. The Anaheim pepper is stuffed with a creole flavored cream cheese, green onion, and thick cut bacon. The salad is a simple Caesar with a homemade dressing. The recipes are as follows: 

Steak:
This is the method I use for nearly every cut of meat. Patted the steak dry and rub with vegetable oil. Right before searing them in a large cast iron panseasoned, season with salt and black pepper. Start the cooking with the presentation side down since the first sear is the easiest to make visually appealing. Once the first side has released from the pan and is seared to GB&D flipp and finish in a 425 degree F oven until the internal temp of 135 is reached. Remove the steak and let rest for 10 minutes.

Stuffed Anaheim:

4-6  large Anaheim peppers

1 block cream cheese

4 green onions
1 1/2 T creole seasoning
1/2 lb thick cut bacon
2 eggs, lightly beaten for breading wash
2-3 cups bread crumbs
1 t salt with bread crumbs


Creole Seasoning:
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne powder (1/2 T if milder heat is desired)
1 T dried oregano
1 T dried thyme


Preheat oven to 350 Degree F

This pepper was a new method for me with turned out to be suprisingly easy. Start cutting the pepper from about two thirds down the body. Proceed to cut it like a canoe with a hinged cover to allow for the removal of the seeds. By ending the cut in the center of the stem, I found the pepper would hold together better when cleaning and re-stuffing. Mix all of the ingredients for the stuffing and fill the peppers. Close and squeeze the peppers to reseal. Dip into the egg wash then the bread crumbs. If a thicker coat is desired, repeat. I did this process twice to achieve a nice layer. Bake for 35 minutes. If smaller peppers are used, increase the temp 25 degrees so that the coating will brown, and the pepper cooks before the filling boils out of the pepper.