Steer Stompin'What's up men? Am I the only one who goes to the local butcher/meat department and end up pacing back and forth for 30 mins+? Of course I have my regular "go-to" recipes, however, more and more often I find myself "coming to" in front of a random case of meat wondering "How long have I been here?" Usually, these "expeditions in the aisle of meat" wind up churning out some pretty good fare. The recipe and pictures below are the fruit of my most recent "expedition" yesterday at Dominicks. Please tell me I'm not alone, it drives the wife crazy when we go to the store. Also, as the title to this post suggests, I like to come up with what my family calls "cheesy" names to my dishes, they say I have too much time on my hands. Hope you guys like it!
3 5oz portions top round steak
4 oz crumbled blue cheese
4 cloves garlic
1 half lb bacon (I used apple wood smoked)
2 TBS of your favorite steak seasoning
Butcher's string
Cook bacon until crisp. While bacon is cooking, prep steaks. Using a meat tenderizer, pound steaks out to about 1/8in thick. Season both sides of steak with steak seasoning. Let bacon cool on a bed of paper towel. Rough chop bacon. Peel and mince garlic. Spread garlic, bacon, and blue cheese evenly over steak. Roll steaks making sure to tuck blue cheese mixture as you roll (sushi style). Secure and tie with butcher's string. Grill on top rack over direct heat (I use lump hardwood) 20 minutes turning only once. ENJOY!
9 comments:
Terrence is carrying us on his shoulders! I'll never have to touch this site again! Well done!
I am gonna have to try a rendition of this recipe. This sounds like it would be awesome. I might try it at a low temp for about 2 hours over hickory. Then throw some veggies into the mix. Wow, maybe Sunday.
Happy smoking to all!!!
I like to try things out a time or 2 before I go full blown with the smoke. A smooth hickory would complement to sharpness of the blue cheese quite well I think. I did it with top round (on sale) pounded out and even on top rack over direct heat, it was moist and tender. It would prob be even better with a sirloin pounded out. This is what I love about cooking, so many different things can be done with a tweak or 2.
btw, in all my excitement I forgot to compliment you on how good the dish turned out. well done!
Thanks Jeff, already planning tomorrow's feast!
Heading in for a tailgate fest at the Wisconsin-Northwestern game. That may not sound like much, but it's sure to be a family feud. See, my father-in-law played football for the Badgers, while his nephew (sister's son) starts on the o-line for the Wildcats. Doug's a sophomore (#64) and this is the first time since he's been at NW that they've played UW. The booze'll be flowing, the coals sizzlin'. I'm told our tailgating site has electricity so I made a "Loaded Baked Potato Chowder" which is warming in the slow cooker. Have a great weekend!
Aw, TW, you gotta tell us the how to's and what not about the Chowder... that stuff sounds incredible.
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WOW! I have to say, I WILL be trying this one out!
That looks & sounds amazing. If the wife and kids don't like it... WOOOHOOO! More for me.
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