Stuffed Steak

With steak flat on its side, using a paring knife, slit a pocket horizontally starting on the lean edge of the meat (away from the fat or grizzle edge). Try to stay in the center as you cut, and be sure not to cut all the way through.

Coat steaks with Montreal seasoning. Mix jalapeno and onion with salt, pepper and garlic powder. Stuff mixture into steaks. Preheat grill or broiler and cook steaks to desired doneness. (Reminder: steaks will cook quicker than usual because of the slit.)