Sirloin
Top Sirloin Wrapped Jalapeño Poppers with Grilled Guacamole and Chips
Prep Time: 15 minutesPT15M
Cook Time: 30 minutesPT30M
Servings: 5 skewers
Kick off tailgating season with this unique spin on a spicy, classic appetizer.
Ingredients
For the Poppers:
2 pounds Aspen Ridge® Natural top sirloin
8 ounces cream cheese, softened
1 garlic clove, finely chopped
1 tablespoon lime zest
Salt and pepper
10 jalapeños
For the Grilled Guacamole:
1 medium red onion, diced
2 tomatoes, diced
1 jalapeño, seeded and diced
3 medium ripe avocados, halved and pitted
Olive oil
2 tablespoons lime juice
2 teaspoons ground cumin
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
Tortilla chips
Preparation
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Preheat grill to medium heat.
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In a large bowl, combine onion, tomatoes, and jalapeño.
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Brush avocado halves with olive oil and place on grill, cut side down.
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Grill avocados for 4-6 minutes, until charred.
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Allow avocados to cool. Peel avocados and mash. Add mashed avocados to onion and tomato mixture.
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Add lime juice, cumin, cilantro, and salt. Mix well.
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In a small bowl, combine the cream cheese, garlic, lime, salt, and pepper.
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Slice the jalapeños in half lengthwise and remove the seeds.
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Spoon the cream cheese mixture into each jalapeño half.
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Season steak on all sides with salt and pepper and slice into 20 strips.
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Wrap a piece of steak around each jalapeño.
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Secure jalapeños to skewers, 4 per skewer.
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Place skewers on the grill and cook 5 minutes per side until an internal temperature of 135 F, or to your liking.
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Let rest for 3-5 minutes and serve with grilled guacamole and chips.