1 1/2 pounds beef flank steak
1/2 cup Salsa Picante
12 whole jalapeño peppers, halved lengthwise, seeded
1/4 cup herbed cream cheese
Toothpicks
Servings: 24
1. Slice steak in 1/4-inch-thick strips, 4" long. Cut across grain holding knife at an angle.
2. Marinate beef strips in Salsa Picante for one hour.
3. Fill each jalapeño half with 1/2 teaspoon cream cheese.
4. Wrap filled jalapeños with one steak strip, covering cream cheese as you wrap. Fasten steak ends with toothpick.
5. Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes. Do not overcook.
Yield: 24 Appetizers
Notes: For optimum flavor, marinate in hot or medium Salsa Picante.
Serving Ideas: Always good, but dynamite when grilled over mesquite.
1/2 cup Salsa Picante
12 whole jalapeño peppers, halved lengthwise, seeded
1/4 cup herbed cream cheese
Toothpicks
Servings: 24
1. Slice steak in 1/4-inch-thick strips, 4" long. Cut across grain holding knife at an angle.
2. Marinate beef strips in Salsa Picante for one hour.
3. Fill each jalapeño half with 1/2 teaspoon cream cheese.
4. Wrap filled jalapeños with one steak strip, covering cream cheese as you wrap. Fasten steak ends with toothpick.
5. Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes. Do not overcook.
Yield: 24 Appetizers
Notes: For optimum flavor, marinate in hot or medium Salsa Picante.
Serving Ideas: Always good, but dynamite when grilled over mesquite.
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