Spicy Steak Tampico

This image courtesy of Colin Ericcson

This is simplicity in grilling! I love grilling a choice steak then lavishing it with fresh roasted green chile and rich melted cheese. Steak Tampico is the perfect entrée served with beans and rice.


In place of the beef tenderloin, substitute four 6-oz (175 g) portions beef top sirloin steak, each 1-inch (2.5 cm) thick. For the most tender and juicy results choose a high-quality, well-aged sirloin.

Makes4 servings

Cooking Methodgrilling



Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free



Taste and Texturesavory, smoky


  • Preheat greased barbecue grill to medium-high
  • Instant-read thermometer
  • Ovenproof plates
  • 4 beef tenderloin medallions (each 6 oz/175 g and ¾ inch/2 cm thick) 
  • 2 tbsp olive oil 30 mL
  • Seasoned salt and freshly ground black pepper
  • 1 cup roasted green chile peppers (see Notes) 250 mL
  • 1 cup shredded Monterey Jack cheese 250 mL


  1. Brush steaks thoroughly with olive oil. Season with salt and pepper.

  2. Place medallions on preheated grill, close lid and grill, turning once, until an instant-read thermometer registers 145°F (63°C) for medium rare, 5 to 8 minutes per side. Transfer to a plate, tent with foil and let stand for 10 minutes.

  3. Preheat broiler with rack 3 to 4 inches (7.5 to 10 cm) away from heat. Place steaks on individual ovenproof plates. Top each steak with equal amounts of chile and cheese. Broil until cheese melts, about 2 minutes. Serve immediately.


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