So there are some fancy steak roll concoctions around (a google will give you something like this) but this is not one of them. This is down-home low-rent taste bud joy with a bit of pizzazz.
Note the large helping of salad. Actually, that is Renee's mango bacon somethingorother salad that is probably worthy of its own blog post. (Spinach, spring mix, feta cheese, mango, bacon, toasted pecans, balsamic vinaigrette).
Back to the meat.
Early in my grilling career it occurred to me that a rolled up thin steak could contain any number of things, but a good combination would be something breadlike to keep the tasty juices around during grilling. And so it does.... a little Stove Top Stuffing does the trick, throw in some mozzarella string cheese for good measure, wrap with bacon and in no time it is gooormay fine dinin'.
First up, prepare the stuffing ahead of time so that it cools a bit before you try to handle it. Also soak some toothpicks in water so they don't burn up too quickly.
I used about 1/4" cut sirloin. You don't want too much marbling in the meat because it has to hold together in the roll. This batch did have a line of fat through the middle, so I ended up with two small strips for each serving instead of one bigger one. This actually turned out great, as they were easier to control on the grill. Excess steak bits cook up quickly and make great quesadillas later!
This time around I used McCormick Grill Mates steak rub, fresh ground pepper, celery salt and sea salt and let it sit for a few hours in the fridge before cook time.
Assembly station complete... Lay down a piece of bacon, add a piece of steak, stuffing (compact it with your fingers to help it stay together), and cheese.
Roll up the steak first and make sure there is overlap, then wrap the bacon and put a toothpick through the steak overlap to make sure it holds. After building a few, you figure out how much stuffing and cheese you can get away with in there. Again, these were smallish steak strips.
Ready to go...
And after they were finished cooking. These cook up really fast because they are small and thin, but you want to make sure the bacon has a bit of crisp to it. Watch out for bacon grease fires :) The grill was still really hot, about 350 degrees and I put these out toward the edge of the direct heat. About 5 minutes per side was sufficient before I moved them away and let them cook a little more for another 5-6 minutes with the grill closed as the veggies cooked.
I cooked asparagus in a foil wrap, and that worked pretty well. Without being able to see them, I cooked them a little long, but they were tasty and edible with a bit of grapeseed oil, celery salt and Penzey's Muskegee Chicken and Fish seasoning.
As a whole meal, it takes a little bit of doing, but the result is a unique combination of flavors that seems to work well together in a lowbrow home-cooking sort of way. Which is good.
I should mention dessert as well.
No pictures so use your imagination. Bake a yellow cake in a 9x13 pan. Let it cool. Punch a bunch of holes in the top. Cook up lemon jello gelatin mix and pour it into the top of the cake. Cool it down in the fridge, then top it with this... Homemade whipped cream (or CoolWhip if you dare)+ vanilla pudding mix. Refrigerate. Enjoy.
Have a great weekend everyone.