Grilled Jalapeno Poppers
- 2 12oz Sirloin Steaks cut into bite size chunks
- 1 dozen whole jalapeno peppers
- 1lb thin sliced bacon
- 8oz cream cheese
- 4oz Worcestershire Sauce
- 4oz Italian Dressing
- 2oz Soy Sauce
- 3 TBS BBQ dry rub
- Season the Sirloin chunks with Salt, Pepper, and Granulated Garlic on both sides; then place in a gallon size zip top storage bag.
- Next pour in Worcestershire, Soy Sauce, and Italian Dressing. Move the pieces of steak around so that everything is covered, and place the bag in the refrigerator for 1-2 hours.
- While the meat is marinating, split the jalapeno peppers in half lengthwise and remove the seeds and veins. Removing the seeds will take the heat away from the peppers. If jalapenos are too hot for some guest you can substitute tri colored sweet peppers.
- Next soften the cream cheese in a mixing bowl. When it reaches room temperature mix in 2 Tablespoons of BBQ dry rub. Using a teaspoon fill jalapeno halves with the cream cheese mixture.
- Remove bacon from the package, place on cutting board, and slice in half crosswise.
- Place a piece of sirloin on top of each stuffed pepper and wrap in ½ slice of bacon. Toothpick everything together and place it back in covered storage conatainer.
I make these up the day before and they’re ready to go on game day. To cook them season both sides of the popper with BBQ dry rub and place on a grill over medium high heat. Grill on both sides until the bacon is brown about 4-5 minutes each side.