Ingredients

The following ingredients have 5 Servings
  • 3 tbsp sriracha (divided)
  • ½ cup soy sauce (Tamari for gluten free)
  • 2 cloves garlic (crushed)
  • 1 tsp steak seasoning
  • 2 lbs skirt steak
  • 8 oz cream cheese
  • 1 cup pepper jack cheese (shredded)
  • ½ cup bacon (cooked & crumbled)
  • 10 jalapenos

Instruction

  • Combine 2 tbsp sriracha, soy sauce, garlic and steak seasoning in a medium bowl.
  • Add the steak to the marinade.
  • 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 jalapeño.
  • 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.