Always good, but dynamite when grilled over mesquite.
Prep: 1 hour 20 minutes
Cook: 4 minutes
Servings: 24 appetizers
1-1/2 lbs. beef flank steak
1/2 cup salsa
12 whole fresh jalapeno peppers halved lengthwise and seeded
1/4 cup herbed cream cheese
Slice steak in 1/4-inch thick strips, 4 inches long. Cut across grain
holding knife at an angle.
Marinate beef strips in salsa for one hour.
Fill each jalapeno half with 1/2-tsp. cream cheese.
Wrap filled jalapenos with one steak strip covering cream cheese as you
wrap. Fasten steak ends with toothpick.
Grill or broil 4 inches from heat for 4 minutes turning after 2 minutes. Do