Four Cheese Chipotle Sirloin with Jalapeño Corn Sauté

Four Cheese Chipotle Sirloin with Jalapeño Corn Sauté

2 tablespoons ground dried chipotle peppers
1 teaspoon coarse salt
1/2 teaspoon pepper
2 Sirloin Steaks, beef or bison
4 tablespoons shredded cheese blend (Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese)

1 tablespoon Olive Oil
1/2 cup red pepper, chopped
1/4 cup green onions, chopped
1 medium pickled Jalapeño pepper, chopped
2 cups cooked corn kernels
Salt, pepper to taste

Mix ground chipotle, salt, and pepper together. Rub the ground chipotle mix
all over the steaks. Refrigerate for at least 20 minutes.

Grill the steaks on each side (2 minutes for bison, 3 minutes for beef). Let
them rest for a minute, then with a sharp knife, cut horizontally through
the middle of each steak, but do not cut all the way through. Put cheese
inside the steaks, then grill for another minute.

Meanwhile, in a skillet, heat 1 tablespoon of oil. Add peppers and sauté for
a 3-4 minutes, then add green onions and cook for a minute more. Add corn
and Jalapeño peppers, mix well, and cook for another 2 minutes. Season with
salt and pepper.

Serve the steaks on top of Jalapeño corn sauté.