Sirloin Wrapped Jalapeño Poppers

Name: Sirloin Wrapped Jalapeño Poppers
Total time: 20 min
Yield: 8 Servings
Cuisine: American
Ingredients: 1 package beef Top Sirloin steaks (Milanesa), thinly sliced to ⅛ – ¼-inch; ½ cup Italian dressing; ¼ cup fresh lime juice; 1 Tbsp. honey; 1 ½ tsp. ground cumin; 8 jalapeño peppers; 8 oz. smoked Gouda, shredded; Barbecue sauce (optional)

Sirloin Wrapped Jalapeño Poppers, a Tailgating beef recipe, ready in 20 minutes, serves 8 Servings.

Recipe Courtesy Of:

Chef Tiffany Collins Blackmon,

www.tiffanycblackmon.com

Cook Time: 20 Minutes

Servings: 8

Ingredients: 8

Cook Mode

Ingredients

1 package beef Top Sirloin steaks (Milanesa), thinly sliced to ⅛ – ¼-inch
½ cup Italian dressing
¼ cup fresh lime juice
1 Tbsp. honey
1 ½ tsp. ground cumin
8 jalapeño peppers
8 oz. smoked Gouda, shredded
Barbecue sauce (optional)

Preparation

Step 1

Combine Italian dressing, lime juice, honey, and cumin in a food-safe plastic bag; add steak, turning steak to coat. Close bag securely and marinate in the refrigerator for 30 minutes to 2 hours. Remove steak from bag; discard marinade. Slice steak into strips, approximately 4 inches wide.
Step 2

Remove the stem and seeds from the peppers by carefully using a knife to carve the stem and seeds out from the top, keeping pepper whole. Stuff peppers with cheese. Wrap the steak around each pepper and secure with 2 toothpicks. Continue this process until all peppers are wrapped.
Step 3

Place poppers on grill over medium heat, ash-covered coals; grill uncovered 6 to 8 minutes (over medium heat on preheated gas grill, covered 10 to 12 minutes) or until internal temperature reaches 160°F and cheese is melted.
Step 4

Serve with BBQ sauce.

Nutrition Information

Nutrition information per serving: 239 Calories; 123 Calories from Fat; 13.7 g Total Fat (6.6 g Saturated Fat; 1.9 g Monounsaturated Fat); 69.4 mg Cholesterol; 334.8 mg Sodium; 4.5 g Total Carbohydrate; 0.5 g Dietary Fiber; 22.8 g Protein; 1.2 mg Iron; 263.1 mg Potassium; 6.8 mg Niacin; 0.4 mg Vitamin B6; 0.9 mcg Vitamin B12; 3.1 mg Zinc; 19.6 mcg Selenium; 64.71 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium. It is a good source of Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.