Aired May 10, 2012
1 pound beeftop round
Salt and pepper
4 slices thick-cut bacon, cooked and chopped
1/2 cup crumbled blue cheese
1/2 cup fresh cilantro, roughly chopped
2 12-inch sheets plastic wrap
Wooden/metal skewers or toothpicks
Garnish: Fresh cilantro, roughly chopped
1 can (22 ounces) BUSHS Smokehouse Tradition Grillin Beans
Optional Chipotle Sauce:
1 can (7 ounces) chipotle peppers in adobo sauce
1 each Roma tomato
1/2 each white onion, peeled
2 cloves garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup water
For Beef: Lay one piece of plastic wrap on thick cutting board or sturdy counter surface. Using paper towel, dry beef. Place beef on plastic wrap and season with salt and pepper. Place second piece of plastic wrap on top of beef.
Using meat mallet or bottom of heavy skillet, pound beef evenly until 1/4-inch thick. Do not tear beef. Discard top layer of plastic wrap. (Tip: Alternatively, ask butcher to tenderize meat when buying to skip steps 1 and 2.)
Spread bacon, cheese and cilantro evenly across beef, leaving 2-inch border of uncovered beef.
Fold in sides of beef about 2 inches. Start rolling beef long way, pressing down on filling and tucking beef sides as you roll.
Place skewers or toothpicks in beef to keep roll closed. (Tip: If using wooden skewers or toothpicks, soak in water for at least 1 hour before use to prevent burning.)
Set clean, well-oiled grill to medium heat. When grill is hot, using tongs, place beef roll on grill. Rotate beef roll 1-2 inches every 2 minutes for 12 minutes or until internal temperature is at least 145 degrees F and dark grill marks appear on all sides of roll.
Using tongs, remove roll from grill and place on platter. Let rest for 10 minutes.
Carefully remove all skewers or toothpicks from beef. Using slicing knife, cut beef at an angle creating 1/2-inch wide angular slices of stuffed beef. Lay slices in overlapping pattern on platter and garnish with cilantro.
Serve with BUSHS Smokehouse Tradition Grillin Beans.
For Optional Chipotle Sauce: Pour entire can of chipotle peppers and sauce in blender or food processor. Puree until smooth. Set aside. (Tip: Store extra chipotle puree in refrigerator for up to three weeks. Puree is a great way to add a quick blast of smoky heat to salsas, sauces and eggs.)
Using tongs, place tomato and onion directly on grill. Cook until charred evenly, about 5 minutes, turning as necessary.
Remove tomato and onion from grill and place in blender or food processor. Add 3 tablespoons Chipotle Puree, garlic, cumin, salt and water. Puree until smooth.
Use spoon to drizzle Chipotle Sauce over beef and serve remaining sauce on side, as desired.