Applewood Smoked Bacon and
Heirloom Kale-Stuffed Cordelico™ Sirloin Steak
Roasted Pineapple-Chipotle Glaze
Sweet Potato & Toasted Pecan Spoonbread
Serves 4

Beef Marinade

4 Each 4oz. Sterling Silver® Cordelico™ Sirloin Steaks
2 Tablespoons Pineapple juice
4 Tablespoons Soy sauce, low sodium
1 Tablespoon Chipotle in Adobo, chopped
4 Tablespoons Mint leaves, chopped
2 Cloves Garlic, chopped
1 Tablespoon Shallot, chopped

Method

• Combine pineapple juice, soy, chipotle, mint, garlic, shallot and brown sugar in a bowl and stir to dissolve the sugar.
• Place the steaks and marinade in a zip lock bag, seal, shake to combine then squeeze out the air. Place in fridge for 24 hours.
• Remove meat from the bag to stuff, and then allow it to come to room temperature before cooking.

Stuffing & Cooking

1 Pound Nueske’s Applewood Smoked Bacon lardons (1/8" strips, raw) Divided use.
8 Ounces Bacon lardons
2 Tablespoons Yellow onion, minced
1 Tablespoon Garlic, minced
2 Cups Lacinto kale, ribs removed, julienne
2 Tablespoons Italian parsley, chopped
1 Tablespoon Mint, chopped
1 Tablespoons Lemon juice, fresh
¼ Cup Grana Padano cheese, grated
2 Tablespoons Extra virgin olive oil
Salt and Pepper

Method (Stuffing)

• Place a medium sized sauté pan over medium high heat. Cook bacon until just done, not very crispy. Remove with a slotted spoon and drain on paper towels. Leave two tablespoons of bacon fat in the pan and reserve the remainder for another use. Place the pan back on the heat and lower temperature to medium.
  • Add onion to the pan and sauté until translucent, about 2 minutes. Add garlic and sauté until fragrant, 1-2 minutes.
  • Add kale and cook until wilted, add parsley, mint and lemon juice and cook for about 1 minute.
  • Remove the pan from the heat and add Grana Padano. Mix well, remove from heat and allow to cool.
  • Lay a steak on a cutting board. Insert a sharp filet knife into the steak parallel with the cutting board. Cut a pocket into each steak keeping the knife level. Do not go all the way through!
  • Place ¼ of the mixture into the steak keeping the incision as small as possible.
  • Reserve steaks, allowing them to come up to room temp, until ready to cook.

  Method (Cooking)

  • Prepare a medium hot grill. Rub steaks all over with oil and season lightly with S&P.
    • Cook about 4-5 minutes on each side for medium rare or until the internal temperature is 135 degrees.
    • Remove the meat from the grill and allow it to rest for 5 minutes. Reserve for assembly.

    Pineapple-Chipotle Glaze

    1 Cup Pineapple, ¼" dice
    2 Tablespoons Reserved bacon fat
    1 Tablespoon Light brown sugar
    2 Cups Pineapple juice
    1 Cup White wine vinegar
    2 Tablespoons Soy sauce
    1” Piece Ginger, peeled, grated, any juice reserved
    ½ Cup Light brown sugar, packed
    1 Tablespoon Chipotle pepper in adobo, minced
    3 Tablespoons Lime juice
    Salt and Pepper to taste

    Method

    • Preheat the oven to 375 degrees F.
      • Place bacon fat in a small sauté pan over medium high heat. Add pineapple and toss to coat. Add sugar and toss to coat. Place the pan in the oven until the pineapple begins to brown and caramelize, about 30 minutes. Stir every 10 minutes or so to avoid burning.
      • While the pineapple is roasting, prepare the glaze.
      • Place the pineapple, vinegar, soy sauce, ginger and brown sugar in a medium saucepan and bring to a boil. Reduce heat to low and simmer until reduced by 1/2, about 30 minutes. Remove from heat.
      • Stir in the caramelized pineapple, lime juice, chipotle and S&P. Taste the glaze and adjust seasoning or spice levels.
      • Reserve in a warm place or make ahead and reheat.

      Spoonbread

      4 Ounces Bacon lardons
      1 Cup Leeks, white only, julienne
      2 Teaspoons Garlic, minced
      1” Piece Ginger, peeled, grated, any juice reserved
      1 Cup Pecans, rough chop
      ½ Cup Apple, Granny Smith, small dice
      2 Cups Sweet Potatoes, small dice, blanched 1 minute and cooled
      3 Tablespoons Apple brandy
      1 Tablespoon Italian parsley, chopped
      Salt and Pepper to taste
      4 Each Eggs, large, separated
      3 Cups Heavy cream
      1½ Cups Yellow corn meal (stone ground if available)
      ½ Cup Grana Padano cheese, grated

      Method

      • Preheat oven to 350 degrees F.
      • Place a medium sized sauté pan over medium high heat. Cook bacon until crispy. Remove with a slotted spoon and drain on paper towels. Leave two tablespoons of bacon fat in the pan. Use the remaining fat to grease a 2-quart glass dish. Set the dish aside. Place the pan back on the heat so the temperature reaches medium high.
      • Add leeks to the pan and sauté 2 minutes. Add garlic and ginger, sauté until fragrant, 1-2 minutes.
      • Add pecans and sauté 1 minute.
      • Add apples and sweet potatoes, season with S&P, sauté 2 minutes. Deglaze with brandy off the heat, return the mixture to the heat and cook until almost evaporated. Stir in parsley and cool completely.
      • Place egg yolks and cream in a large mixing bowl and whisk to combine. Add cornmeal and whisk until smooth.
      • Incorporate the sweet potato/apple mixture, and the cheese, into the cornmeal mixture. Combine well.
      • In another large bowl, whip the egg whites to very stiff peaks and fold them into the sweet potato/apple mixture.
      • Pour the batter into the greased pan and bake until set, a knife should come out clean, for about 45 minutes.
      • Remove the pan from the oven and allow to stand for 5 minutes. Reserve for assembly.

      Assembly

      • Place about 4 ounces of spoonbread in the top, left center of a dinner plate.
        • Cut the stuffed steaks in half at a 45-degree angle. Arrange the two pieces to the lower right of and next to the spoonbread so the stuffing is visible.
        • Ladle 2 ounces of the pineapple glaze over the meat with some on the spoonbread.
        • Garnish with a nice Italian parsley sprig.
        • Enjoy!

         

        from the kitchen of Jamie Samford
        Vice President of Product Development
        Winn Meat Company