Backstrap/Steak Roll-Ups

[bucmeister54]

Back Strap Roll-Ups


2 lbs Hammered out thin back strap or other thin meat
2 lbs Sausage, Breakfast Patty style, browned and drained
2 packs Cream Cheese warmed to room temperature for easy spreading
Medium/Large Onion sliced into slivers
4 Jalapeno Peppers seeds removed and sliced into slivers
2 lbs Bacon
Teriyaki Marinade
Toothpicks
Pepper Jack Cheese

The thin meat can be “acquired” several ways. The original recipe called for 3/4" thick back strap butterflyed then hammered out into a thin sheet of meat with the almost smooth side of a meat mallet. I have also recently found some thin slice beef at Walmart that works real well for this.

Take the thin meat and marinade it for a short bath. The cream cheese needs to be very room temperature because you are going to slather a good layer onto the sheet of meat, about like putting icing on Christmas cookies and with the meat wet with marinade it takes a bit of work if the cream cheese is stiff.

Now add a layer of the browned sausage, spread onion and jalapeno slivers over the sausage cross way to the direction you will roll it up. Roll them up, pin with a toothpick then wrap a couple of strips of bacon around each roll securing with a few more toothpicks.

The roll-ups can be cooked over coals, on a grill, in the oven, or in my case a Char-Broil Big Easy cooker till the bacon is done. I keep forgetting to do this step, but you can add a slice or two of pepper jack to the rolls for the last couple of minutes of cooking. After they are done, remove and let them rest a few short minutes (about 5 in my case) then enjoy. I like to slice them into wheels, but it is personal choice.

So far it has been white tail back strap and the thin sliced beef, but am sure hoping to get a chance to do this recipe with some elk back strap steaks after this fall!!