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BEEF POPPERS with CREAM CHEESE

8 hours 20 minutes (includes marinating time)
Servings: 36-40 poppers
Prep: 8 hours 10 minutes
Cook: 10 minutes

Ingredients

Zesty Italian Marinade

  •  ¼ Cup white wine vinegar 
  • ¼ Cup lemon juice, fresh 
  • 1 Tbsp Dijon mustard
  • 1 tsp Italian seasoning 
  • 2 cloves garlic, minced 
  • 2 Tbsp BeeMaid Honey 
  • 1 tsp Kosher salt 
  • ¼ tsp black pepper, ground 
  • ½ Cup canola oil 

Poppers

  •  276 g Inside Round Marinating Steak 
  • ½ Cup zesty Italian marinade 
  • 375 g bacon, thin cut, sliced in thirds 
  • 8-10 pepperoncini, cored, deseeded, and quartered
  •  1/3 Cup cream cheese, whipped 

Method

Marinade

  1. In a food processor or blender, add all ingredients except oil and blend on high until well combined, about 30 seconds. 
  2. In a slow steady stream, add oil until it forms an emulsified dressing, about 1 minute. 
  3. Transfer to a sealed container and chill until required. 

Assembly

  1. Slice steak into very thin strips about 2” in length. Add to a shallow covered container and pour ½ Cup of Zesty Italian Marinade. Toss to coat and fully submerge. Allow to marinate for a minimum of 8 hours up to 24 hours in fridge. 
  2. Layer lengthwise one 1/3 piece of bacon, one strip of marinated steak and one chunk of pepperoncini, lined up from the bottom leaving about 1” of bacon space along top. Roll upwards into a tight roll and pierce with a toothpick through the middle to secure, assuring you’ve pierced through the pepperoncini so it doesn’t fall out when cooking. Repeat with remaining ingredients. 
  3. Barbecue: Heat grill on high heat. Using a grill mat, place poppers on top and grill about 10 minutes, turning as to evenly brown all sides. Adjust heat as necessary as to not char your poppers too badly! 
  4. Stove Top: In a non-stick frying pan or cast-iron skillet over medium heat, fry skewered poppers until bacon is lightly crispy, browned and steak is cooked through. About 8 minutes, flipping halfway. 
  5. Allow to rest for about 5 minutes and then serve with a dollop of whipped cream cheese on top. 

Recipe curated by Anna Borys and featured in the December 3, 2022 episode of Great Tastes of Manitoba.