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!!
- 1-½ lbs Flank Steak
- 24 wooden skewers
- 1 cup teriyaki sauce
- 6 Tbsp. vegetable oil
- ¼ cup fresh ginger, finely chopped
- 1/3 cup garlic, minced
- 1 ½ tsp. crushed red pepper
- 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 jalepeno poppers
- 1 package beef
- Top Sirloin steaks (Milanesa), thinly sliced to ⅛ – ¼-inch
- 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)
- 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. Slice steak into strips, approximately 4 inches wide.
- 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 over medium, ash-covered coals; grill uncovered 6 to 8 minutes (over medium heat on preheated gas grill, covered 10 to 12 minutes) or until internal temperature reaches 160°F and cheese is melted.
- Serve with barbecue sauce.
brisket sliders with chimichurri and blistered shishito peppers
- 1 lb. Smoked Brisket, cooked, sliced
- 8 shishito peppers
- 1 tsp. olive oil
- ⅛ tsp. coarse sea salt
- 8 slider buns
- 2 cups arugula
- 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
- 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.