Sirloin Wrapped Jalapeño Poppers

Yield: 8

Ingredients

• 1 package beef top sirloin steaks (Milanesa), thinly sliced to 1/8 to 1/4 inch
• 1/2 cup Italian dressing
• 1/4 cup fresh lime juice
• 1 tablespoon honey
• 1 1/2 teaspoons ground cumin
• 8 jalapeño peppers
• 8 ounces smoked Gouda, shredded
• Barbecue sauce (optional)

Instructions

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.
2. Remove steak from bag; discard marinade. Slice steak into strips, approximately 4 inches wide.
3. Remove the stem and seeds from the peppers, keeping pepper whole. Stuff peppers with cheese. Wrap the steak around each pepper and secure with two wooden picks. Continue this process until all peppers are wrapped.
4. Place poppers on grill over medium, ash-covered coals; grill uncovered for 6 to 8 minutes (over medium heat on preheated gas grill, covered, for 10 to 12 minutes) or until internal temperature reaches 160 degrees F and cheese is melted.
5. Serve with barbecue sauce.

Nutrition

Per serving: 239.1 Calories; 123.43 Calories from fat; 13.7g Total Fat (6.6g Saturated Fat; 0g Trans Fat; 1.3g Polyunsaturated Fat; 1.9g Monounsaturated Fat;) 69.4mg Cholesterol; 334.8mg Sodium; 4.5g Total Carbohydrate; 0.5g Dietary Fiber; 22.8g Protein; 1.2mg Iron; 263.1mg Potassium; 6.8mg Niacin; 0.4mg Vitamin B6; 0.9mcg Vitamin B12; 3.1mg Zinc; 19.6mcg Selenium; 64.71mg Choline

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

Attribution

Recipe and photo used with permission from: Texas Beef Council
Recipe courtesy of: Chef Tiffany Collins Blackmon
Inspired by Buzzie’s Bar-B-Q