Mark Tewksbury's Fire Steak

• 1 lb sirloin, strip loin or 1 lb rib eye steak, 3/4 to 1 inch thick
• 12 cup hot salsa or 12 cup mild salsa, sauce
• 1 small onion, finely chopped
• 2 cloves garlic, smashed
• 1 teaspoon cumin or 1 teaspoon oregano
• 1 teaspoon black pepper
• 4 teaspoons salsa (optional)
• 4 teaspoons light sour cream (optional)

1. Cut steak into 4 equal portions.
2. Make a pocket in each portion by sliting one end open with a knife (be careful not to cut through the other side).
3. Combine salsa, onion and garlic and spoon into pockets, skewer shut.
4. Season steak pockets with cumin and black pepper, barbecue or broil for 5 to 8 minutes per side, until desired doneness is reached.
5. Each portion may be garnished with extra salsa and light sour cream.
6. Serve with cornbread, steamed sweet red pepper rings and asparagus spears.

sirloin, hot salsa, onion, garlic, cumin, black pepper, salsa, light sour cream

Taken from www.food.com/recipe/mark-tewksburys-fire-steak-24033 (may not work)