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1 1/2 lb Beef flank steak
1/2 c Salsa Picante
12 Whole jalapeno peppers - halved lengthwise - and seeded
1/4 c Herbed cream cheese
Always good, but dynamite when grilled over mesquite.
Slice steak in 1/4 inch thick strips, 4" long. Cut across grain holding knife at an angle.
Marinate beef strips in Salsa Picante for one hour.
Fill each jalapeno half with 1/2 teaspoon cream cheese.
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.