Super Bowl LV is just a few weeks away and I’m already busy planning my menu! The only thing to divert my husband and our friends from the game is delicious food, or a Janet Jackson wardrobe malfunction….LOL! The recipes I am sharing today, that I originally developed for Beef Loving Texans, are heavy enough to make a meal or can be used in smaller quantities to serve as an appetizer! Enjoy!!
Thai Ribbons
Thai Ribbons
This recipe is flavorful, packed with protein, and always such a hit with my guests!
Ingredients
- 1 ½ lbs flank steak
- 1 cup teriyaki sauce
- 6 tbsp vegetable oil
- ¼ cup fresh ginger, finely chopped
- ⅓ cup garlic, minced
- 1 ½ tsp crushed red pepper
Instructions
- Cut beef diagonally, across the grain, into ¼-inch thick slices.
- Thread each slice onto a bamboo skewer.
- Prepare marinade by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red pepper.
- Pour marinade over beef in shallow pan, reserving ¼-cup for basting.
- Marinate in refrigerator 1-2 hours.
- Broil or grill 3 minutes per side to desired doneness, basting once or twice and turning occasionally.
Sirloin Wrapped Jalepeño Poppers
Sirloin Wrapped Jalapeño Poppers
This recipe is the perfect balance of spicy, calmed with cheese wrapped in fabulous protein.
Ingredients
- 1 lb beef sirloin, thinly sliced
- ½ cup Italian dressing
- ¼ cup fresh lime juice
- 1 tbsp honey
- 1 ½ tsp ground cumin
- 8 jalapeño peppers
- 8 oz smoked Gouda, shredded
- barbecue sauce (optional)
Instructions
- Combine Italian dressing, lime juice, honey, and cumin in a food-safe plastic bag; add steak, turning steak to coat. Close bag securely and marinate in the refrigerator for 30 minutes to 2 hours. Remove steak from bag; discard marinade.
- Remove the stem and seeds from the peppers, keeping pepper whole. Stuff peppers with cheese. Wrap the steak around each pepper and secure with two toothpicks. Continue this process until all peppers are wrapped.
- Place poppers on grill (preheated medium-high heat), uncovered 6 to 8 minutes, covered 10 to 12 minutes or until internal temperature reaches 160°F and cheese is melted.
- Serve with barbecue sauce if desired.
Brisket Sliders with Chimichurri and Blistered Shishito Peppers
Brisket Sliders with Chimichurri and Blistered Shishito Peppers
This recipe is a fun take on the average brisket slider!
Ingredients
- 1 lb Smoked Brisket, thinly sliced
- 8 shishito peppers
- 1 tsp olive oil
- ⅛ tsp coarse sea salt
- 8 slider buns
- 2 cups arugula
Chimichurri Sauce
- 2 cloves garlic
- ½ cup packed fresh cilantro
- ½ cup packed fresh parsley
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp freshly grated lemon zest
- ¼ tsp crushed red pepper
Instructions
- Heat a large cast-iron skillet over high heat for 5 minutes. In a small bowl combine peppers, olive oil and sea salt; toss to coat. In a single layer, arrange peppers in pan, cook without disturbing, 2-3 minutes or until skins are blistered and slightly blackened. Turn peppers, cook an additional 2-3 minutes or until charred all over. Transfer to a plate and set aside.
- To prepare chimichurri sauce, place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended.
- Place arugula on the bottom of buns, top with brisket and chimichurri. Close sandwiches and top with a single shishito pepper pierced with a toothpick.
[…] Super Bowl Appetizers: This blog post includes some of my favorite recipes… Thai Ribbons, Sirloin Wrapped Jalapeño Peppers, Brisket Sliders with Chimichurri and Blistered Shishito Peppers! […]