No, this wasn't done on the smoker. It is a fatty of sorts, but not really. I just thought it was fun. The wife wanted tacos, but that sounded a little, er...umm boring. Nothing against tacos, it's just that they've been a regular player on the roster for years. Decided to try something different.
Found a good deal on thin steaks...
So I got a little Medieval on 'em.
Added a little taco seasoning....
Topped with the "fresh salsa" from the produce dept. Basically it's onions, Jalapenos and tomatoes, all finely diced. Terrible as salsa, but great for many, many other things.
Also sprinkled liberally with cheddar/jack mixture.
Rolled 'em up and salted the outside.
Then unrolled my favorite "puff pasrty", rolled it out a little, covered with more cheese....
And rolled that all up. Brushed on a little beaten egg for color.....
And baked in a 350˚ oven until the IT hit 140. Usually I go to 125˚ or 130˚ on beef, but I wasn't sure about everything being all rolled up, so I took them a little higher.
They looked pretty good, but kinda cracked when I took them off the pan and put them on the cutting board.
Here they are plated up with guacamole, sour cream and more "salsa". A little Spanish rice to round out the meal.
All in all it was really fun and tasted mighty good. I think if I do it again, I'll either skip the tomatoes on the inside, or par broil the meat rolls prior to wrapping in the pastry. the bottoms were a tad soggy from the juices.
Sorry for the blurry pics, my tripod was down in the car and at the angles I have to bend in my kitchen, I can't hold the camera steady worth a crap.
Found a good deal on thin steaks...
So I got a little Medieval on 'em.
Added a little taco seasoning....
Topped with the "fresh salsa" from the produce dept. Basically it's onions, Jalapenos and tomatoes, all finely diced. Terrible as salsa, but great for many, many other things.
Also sprinkled liberally with cheddar/jack mixture.
Rolled 'em up and salted the outside.
Then unrolled my favorite "puff pasrty", rolled it out a little, covered with more cheese....
And rolled that all up. Brushed on a little beaten egg for color.....
And baked in a 350˚ oven until the IT hit 140. Usually I go to 125˚ or 130˚ on beef, but I wasn't sure about everything being all rolled up, so I took them a little higher.
They looked pretty good, but kinda cracked when I took them off the pan and put them on the cutting board.
Here they are plated up with guacamole, sour cream and more "salsa". A little Spanish rice to round out the meal.
All in all it was really fun and tasted mighty good. I think if I do it again, I'll either skip the tomatoes on the inside, or par broil the meat rolls prior to wrapping in the pastry. the bottoms were a tad soggy from the juices.
Sorry for the blurry pics, my tripod was down in the car and at the angles I have to bend in my kitchen, I can't hold the camera steady worth a crap.
