There’s no need to wait until summer to fire up the grill! Our next-door neighbors David and Amy, proved that you can barbecue all-year long with their savory Bacon Wrapped Jalapeño Cream Cheese and Steak Medallions.
Back in January when A&M played Duke, Amy and David had us over along with a few other friends to watch the game. While it was extremely cold outside, David still heated up the grill and made these amazing bacon-wrapped steak bites along with Amy’s spinach artichoke dip, and all the other football-snacks we all brought over.
Not only did A&M squeak their way to a victory, we had a great time visiting with friends, BBQ-ing in the winter and eating wonderful food.
From Texas A&M football games in the fall to March Madness and Memorial Day get-togethers in the spring, these sizzling smoked bacon-wrapped appetizers are sure to make ideal hors d’oeuvres for friends and family.
Plus, how can you resist anything wrapped in bacon? Enjoy!
- Lowery’s Seasoned Salt
- 2 beef tenderloin fillets cut into 1 ½ to 2-inch cubes (you can substitute filet mignon for a well tenderized flat steak cut into 1 ½ to 2-inch pieces)
- 1 package of Wright Applewood bacon
- 2 Tbsp. steak sauce or Worcestershire sauce (recommended: Lea and Perrins Steak Sauce)
- Jalapeño flavored Philadelphia Cream Cheese (optional, for a little kick)
- Place meat into a shallow pan and cover with steak or Worcestershire sauce and sprinkle Lowery’s seasoned salt generously. For best results, let the meat marinate for at least 3-4 hours.
- Prepare a fire on one side in a charcoal grill. Let the grill get very hot.
- Cut the long bacon strips in half.
- Wrap a half strip of bacon around each steak, securing it with a toothpick or kitchen twine.
- If you want to add a little kick, add a dollop of jalapeño cream cheese to the meat before you wrap the bacon around it.
- Place the bacon wraps on the grill, but not directly over the fire. Grill with the lid closed, turning every 4-5 minutes until the inside of the meat is cooked to your desired preference.