In a cast iron skillet or pan, start to fry bacon on medium heat. Roughly chop green onions, leaving 4 inches of green parts for later use, and dice jalapenos. When bacon is done, remove from pan and pat with paper towel. Roughly crumble or chop bacon into bits, add back to the original grease in the still hot pan and add onion and jalapenos. Stir for no longer than 1 minute. Remove the bacon mixture, leaving the grease in the pan, and towel dry. Thoroughly combine bacon mixture with bleu cheese, add pinch of garlic salt and sprinkle generously with pepper; set aside. Slice a pocket on the side of each filet. Stuff as much of bleu cheese bacon mixture in the pockets as you can, as you will lose some to melting. Salt and pepper both sides of the filets.
Set the filets on the grill at high heat. Handle with tongs so as to not lose the stuffing. Cook to temperature, turning same side 40 degrees to get the diamondback effect. When satisfied, bring filets back to the bacon pan and set in the oven until stuffing gets bubbly. Remove and let sit a couple of minutes so juice don't escape. Add soy sauce, vinegar and worcestershire sauce to the hot pan and render until thick. Chop remaining onion greens. Place filets on a plate, add the bites to the side. Drizzle reduction sauce over the steaks, and sprinkle onion greens and a hint of bleu cheese crumbles over the plate.
2 large russet potatoes
Thinly slice the thickest part of the potato. Slice the jalapeno equally thin. Lay one thin jalapeno slice on one potato slice, then cover it with another potato slice. Drop into hot vegetable oil and brown. When done, remove, salt and pepper to taste, and drain on paper towel.
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