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.

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

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