Stout Steak Rolls with Spicy Ale Dipping Sauce
Looking for something hearty and delicious to make for all the upcoming games? We have a dish that will score a touch down with any hungry sports fan.
1 1/2 pounds top sirloin steak
1 cup stout beer
2 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 cup mayonnaise
1 teaspoon garlic and parsley salt
1 teaspoon chili powder
1 teaspoon cayenne pepper
2 tablespoons India pale ale beer
3 tablespoons olive oil
1 tablespoon, Cajun spice
8 flour tortillas, 8 inches each
4 individual string cheese strips, cut in half lengthwise
Trim steak and cut into thin ribbons, about 3/4 inch wide each. In large mixing bowl, combine stout beer, soy sauce and barbecue sauce; add steak and stir well to coat. Cover and refrigerate to marinate, at least 4 hours and up to 24 hours.
In small bowl, make dipping sauce by combining mayonnaise, garlic and parsley salt, chili powder and cayenne pepper. Stir well. Stir in pale ale beer. Cover and refrigerate.
In large frying pan over medium high heat, warm olive oil. Stir in Cajun spice. Add steak and 1/3 cup of marinade; stir fry until cooked throughout, about 3 to 5 minutes. Remove from heat and cool.
On edge of each tortilla, place one piece of cut string cheese and 1/8 portion size of the steak; roll tightly. Repeat to make a total of eight rolls. Wrap and refrigerate until ready to use.
Prepare gas or charcoal grill, or preheat broiler. Place tortilla rolls on grill or under broiler and cook, turning until browned on all sides with dark grill marks, about 2 minutes per side. Serve with mayonnaise/ale dipping sauce.
makes 4 Servings
CHERRY GRAPE TEA BREAD
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
2 large eggs
3/4 cup Welch's 100 percent grape juice made from Concord grapes
1/3 cup canola oil
1 package (5.5 ounces) Welch's dried cherries, coarsely chopped
1. Preheat the oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray.
2. In a large bowl, whisk the flour, baking powder, baking soda and salt. In a medium bowl, beat the sugar, eggs, grape juice, and oil. Pour the liquid into the dry ingredients and stir just until moistened. Stir in the dried cherries. Scrape the batter into the prepared pan.
3. Bake 50 minutes or until the top is browned and the center crack looks dry. Let cool 5 minutes on a rack. Invert the bread onto a rack to cool completely.
Makes 12 servings
Nutrition Per Serving:
240 calories, 6 grams fat, 0 saturated fat, 3 grams protein, 42 grams carbohydrate, 30 milligrams cholesterol, 260 milligrams sodium, 1 gram fiber