Yield: 4 Servings
|\N \N||- Barb Day|
|4 tablespoons||Cheese; grated cheddar|
|2 tablespoons||Bbq sauce; Bull's Eye spicy|
|4 \N||Butter lettuce leaves|
|\N \N||Parsley or cilantro sprigs|
|1 pounds||Ground sirloin|
|4 teaspoons||Green onion; minced|
|1 teaspoon||Cavander's spice|
|8 \N||Cherry tomatoes|
Select the leanest ground sirloin, or as I do, purchase a very lean top sirloin steak and remove all visible fat and then grind at home.
(or use other type lean steak, where you cannot see any marbles of fat in the meat). Mix the meat with the bbq sauce and the cavander's spice. Divide the meat into 4 portions and shape into balls. Make a depression in the center of each ball, deep enough to hold 1 Tb of the cheese and 1 tsp of the onion. Smooth the meat over the top of the cheese, re-forming into an elongated ball shape. A little trick is to wet your hands to smooth the meat, as you want to be sure the cheese is well contained in the ball and will not seep out during cooking. Place the meat on a rack over a roasting pan, in order to let any fat drain off. Cook the meat in a 375 degree oven for 45 minutes to 1 hour. To serve: Place one cleaned leaf of the lettuce on each plate, and top it with the meat. garnish with the tomatoes. I like to stick the tomatoes with a toothpick, and push them into the meat, and I also sometimes put a few parsley or cilantro sprigs on the plate. It is easier to stay on a weight loss campaign if the food looks appetizing.