Where oh where do I come up with these recipe ideas, I wish I could tell you!
Why oh why do I decide to come up with these recipe ideas at 10:30 PM? I also wish I could tell you that! Basically the worst time ever to be thinking about delicious food. Now it’s late, I’m in bed and I’m SO hungry!
I guess that’s just one of the very few downsides that come with being a professional food blogger 😉
This recipe idea started when I was thinking up new recipe ideas for Fathers Day, as well as new ideas for skewer recipes.
Side note, if you like skewers, sliders and grilling, watch LLB for an announcement next week. Let’s just say we’re celebrating the first day of summer (June 21!) by kicking off an Instagram summer-long contest that you will not want to miss!!
Now back to these ridiculously amazing skewers.
If you like meat, cheese and sriracha, this is basically going to be your new favorite recipe!
My thought process went something like this:
- “What if I wrapped a jalapeño popper in steak instead of bacon?”
- “But wait, I love bacon.”
- “What if I put the bacon in the jalapeño popper, then wrapped it in steak.”
- “Ok, I like where this is going. Tell me more.”
- “Now, what if we added sriracha?”
- “Yes, I like, I like.”
- “We could marinate the steak in the Sriracha.”
- “Yes, yes, go on.”
- “Then we could also put sriracha in the jalapeño poppers.”
- “Yes, yes, yes!”
- “Then we’ll put the entire thing on a skewer and grill it.”
- “What just happened here? Mind. Blown!”
I’ve always wondered what would happen if someone lived in my mind for a day, well this gives you a little glimpse into the conversations that go on in there, lol.
While this dish definitely screams “Man Food” and is perfect for grilling up for Father’s Day, I loved it just as much as my manly neighbors, also known as my taste testers, also known as the luckiest men alive, haha!
- 3 tbsp sriracha (divided)
- ½ cup soy sauce
- 2 cloves garlic (crushed)
- 1 tsp steak seasoning
- 2 lbs skirt steak
- 8 oz cream cheese
- 1 cup pepper jack cheese
- 4 slices bacon (cooked & crumbled)
- 10 Jalapeño Peppers
Combine 2 tbsp sriracha, soy sauce, garlic and steak seasoning in a medium bowl.
Add the steak to the marinade.
Note: The steak you see pictured above is cube steak. I tried that first and it didn’t really work for this recipe, so I ended up making it into tacos (which were so good and the recipe will be posted on LLB next week!) I then switched to skirt steak, which worked much better for this recipe! Just wanted to note that here in case anyone was looking at the steak, thinking, that doesn’t look like skirt steak 🙂
Place the marinating steak in the refrigerator for 20 minutes.
While the steak marinates, combine the cream cheese, 1 tbsp sriracha, pepper jack cheese and crumbled bacon together in a small bowl.
Slice the stems off the jalapenos. Slice the jalapenos in half lengthwise and remove the seeds and membranes.
Spoon the bacon cream cheese mixture into the jalapeno halves.
Remove the steak from the marinade and slice into 20 strips. Wrap a piece of steak around each jalapeno.
Place 4 steak wrapped jalapeño poppers on a skewer to secure the steak around the jalapeño.
Heat an outdoor grill or indoor grill pan to medium heat. Place the skewers on the grill and cook for 5 minutes per side.
So meaty, so cheesy, so spicy, so scrumptious!
Whether it’s for Father’s Day, a summer BBQ or just because it’s Wednesday and you feel like eating something awesome, be sure to share pictures of your Steak Wrapped Jalapeño Poppers on Instagram and hashtag them #LittleLeopardBook!
♦ Gluten Free Option: This recipe is gluten-free when gluten-free soy sauce is used.