Tuesday, June 4, 2013
2 lbs Sirloin Steak Thin (tenderized)
4 oz. Cream Cheese
1 Small onion
Salt and Pepper
Tenderize steaks and season with Dale, Garlic powder, Salt and Pepper.
Slice your steak into 6 pieces about 6 inches wide by 8 or 9 inches long. Slices do not have to be exact at long as you have a short side and a long side.
Slice Cream Cheese into 6 equal parts and place a piece on each steak.
Next, cut small onion in six pieces, or as I did here, I just used some I already cut up in the fridge and place on each steak.
Okay, very important, you will want to put on gloves for the next part because the natural oil from the peppers will set you hands on Fire for Hours otherwise. Cut stem off Jalapenos and slice in half length wise. Remove seeds. Place a slice on each steak.
Time to roll. Place all your fillings to the edge of the shortest side of each steak slice and roll tightly. Take a skewers and pierce it through the center to the steak, making sure you stab the pepper inside to keep it in place.
Ready to grill. Cook on low to medium heat. I suggest placing these evenly on the grill and leaving it open while cooking. Allow to brown on one side before flipping. Don't forget the Tongs because whether you are using metal or wooden skewers, these guys are gonna get hot.