Sirloin

Top Sirloin Wrapped Jalapeño Poppers with Grilled Guacamole and Chips

Top Sirloin Wrapped Jalapeño Poppers with Grilled Guacamole and Chips

Sirloin

Top Sirloin Wrapped Jalapeño Poppers with Grilled Guacamole and Chips

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 5 skewers

Kick off tailgating season with this unique spin on a spicy, classic appetizer.

Ingredients

For the Poppers:

2 lbs Aspen Ridge Natural Top Sirloin

8 oz cream cheese, softened

1 garlic clove, finely chopped

1 Tbsp 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 Tbsp lime juice

2 tsp ground cumin

¼ Cup fresh cilantro, chopped

½ tsp salt

Tortilla chips

Preparation

  1. Preheat grill to medium heat.
  2. In a large bowl, combine onion, tomatoes, and jalapeño.
  3. Brush avocado halves with olive oil and place on grill, cut side down.
  4. Grill avocados for 4-6 minutes until charred.
  5. Allow avocados to cool. Peel avocados and mash. Transfer mashed avocados to onion and tomato mixture.
  6. Add lime juice, cumin, cilantro, and salt. Mix well.
  7. In a small bowl, combine the cream cheese, garlic, lime, salt, and pepper.
  8. Slice the jalapeños in half lengthwise and remove the seeds.
  9. Spoon the cream cheese mixture into each jalapeño half.
  10. Season steak on all sides with salt and pepper and slice into 20 strips.
  11. Wrap a piece of steak around each jalapeño.
  12. Secure jalapeños to skewers, four per skewer.
  13. Place skewers on the grill and cook 5 minutes per side until an internal temperature of 135°F, or to your liking.
  14. Let rest for 3-5 minutes and serve with grilled guacamole and chips.