These appetizers were a HUGE hit at our office. We liked the concept immediately because they are a substantial morsel without needing the extra carbs of a cracker or bread. The meat is a lean cut and the amount of cheese is small, so you can go back for a couple more without feeling too guilty!
Steak and Pepper Bundles
(adapted from Eatingwell.com)
- grilled steak, such as filet mignon (about 8 ounces)
- 1 cup(s) Boursin or other cream cheese (we used black peppercorn).
- 4 ounce(s) thinly sliced bell pepper, cut in 2 ½” pieces
- Garnish, like fresh parsley or cilantro
Choose a lean cut of steak (like top sirloin or filet) that is around 5-6 inches in length and regular in shape. Ours was about 5 ½” square and we were able to get about 14 good slices out of it.
Grill the meat as you like it, but medium rare (still a little pink in the center) works best. (We had a number of people comment that the rarer pieces of meat were their favourites and more flavorful.)
Let the steak rest for about 15 minutes, then cut into slices as thin as you can.
Spread each slice with a thin layer of cream cheese. Add a couple of pepper pieces and a bit of garnish, then make the roll. The roll should be snug.
Stand the roll up on the plate and secure it with a toothpick or short skewer.