3 lbs. boneless beef top sirloin steak cut 2 inches thick 
1/2 cup shredded Monterey Jack cheese
1 can (4 oz.) chopped roasted green chilies (drained)
2 large garlic cloves, crushed
1 tbsp. Chili powder

(can double this)

Cut a pocket in steak. Combine the cheese, chiles, garlic, and chili powder in a bowl, and mix thoroughly until all ingredients are incorporated. Stuff mixture evenly into steak pocket. Seal the steak with large toothpicks. Place steak on grill and close grill. At 35 minutes, open grill and sprinkle with (additional) chili powder on both sides. When done, remove steak to carving board, and remove picks. Carve crosswise into 1/2 inch thick slices.

Arrange steak on serving platter and garnish with cherry tomatoes. Cut a pocket in steak. Combine the cheese, chiles, garlic, and chili powder in a bowl, and mix thoroughly until all ingredients are incorporated. Stuff mixture evenly into steak pocket. Seal the steak with large toothpicks. Place steak on grill and close grill. At 35 minutes, open grill and sprinkle with (additional) chili powder on both sides. When done, remove steak to carving board, and remove picks. Carve crosswise into 1/2 inch thick slices.

Arrange steak on serving platter and garnish with cherry tomatoes.