Texas sizzlers
24 Appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef flank steak |
| ½ | cup | Salsa Picante |
| 12 | Whole jalapeno peppers halved lengthwise and seeded | |
| ¼ | cup | Herbed cream cheese |
| Toothpicks | ||
Directions
Always good, but dynamite when grilled over mesquite 1. Slice steak in ¼ inch thick strips, 4" long. Cut across grain holding knife at an angle.
2. Marinate beef strips in Salsa Picante for one hour.
3. Fill each jalapeno half with ½ teaspoon cream cheese 4. Wrap filled jalapenos with one steak strip covering cream cheese as you wrap. Fasten steak ends with toothpick. 5.Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes. Do not overcook.
For optimum flavor, marinate in hot or medium Salsa Picante.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --