Steak and Mushroom Scallops Tailgate Recipe
I finally managed to get a steak dinner into one bite!
(Closed Captioning available on this video)
Perfect for tailgating or homegating in your back yard on game day.
Using a simple combination of my favorite steak toppings, bacon, mushrooms, blu cheese, seasoned with McCormick Montreal Steak Seasoning, rolled up into a scalloped sized morsel, a perfect recipe for the perfect game.
My inspiration came from McCormick’s Grilling Flavor Forecast Trend of “Big Flavor Small Bites” which is what tailgating is all about!
- Steak - Carne Asada cut, ¼' thick
- Bacon, one slice each
- Crimini mushrooms, two each
- ¼ tsp finely chopped chives, each
- ¼ tsp blu cheese, crumbled, each
- McCormick Grill Mates Montreal Steak Seasoning, applied as desired
- McCormick Grill Mates Premium Smoky Montreal Steak sauce, applied as desired
- Toothpicks, soaked in water
- Sprinkle each side of Carne Asada steak with McCormick Grill Mates Montreal Steak Seasoning
- Removed stem from mushroom, clean.
- Place ¼ tsp of chopped chives into one mushroom cap.
- Place ¼ tsp of crumbled blu cheese into other mushroom cap.
- Place one mushroom on top of the other with the chives and blu cheese facing each other.
- Insert one toothpick through the center of top mushroom cap into the center of other mushroom cap to hold in place.
- Wrap seasoned Carne Asada steak once around the side of the joined mushroom caps.
- Wrap one slice of bacon around the Carne Asada steak .
- Pin steak and bacon into place with toothpick.
- Grill over indrect 350°F heat for 8 minutes per side or until bacon is cooked.
- Serve with McCormick Grill Mates Premium Smoky Montreal Steak sauce
For even more great recipe ideas visit:
http://wwwGrillingFlavorForecast.com and/or http://www.McCormick.com/GrillMates
McCormick’s Grilling Flavor Forecast also has some great small bites recipes, including these Korean BBQ Pork Skewers – http://www.mccormick.com/Recipes/Appetizer/Korean-BBQ-Pork-Skewers
To browse the entire Grilling Edition Flavor Forecast, recipes and images, visit www.grillingflavorforecast.com.
To connect with other grilling enthusiasts and join The Grillerhood, visit www.facebook.com/GrillMates.
Enjoy even more content by visiting McCormick.com
Video Transcript:
Presenter: Hey, everyone, it’s tailgate time and we’re making mushroom and steak scallops, on the Grill Dome, on the Cooking Everything Outdoors show.
Announcer: The Cooking Everything Outdoors show is sponsored by Camp Chef, and www.OutdoorCooking.com and www.IslandGrillstone.com.
Presenter: Well, they’re not exactly scallops, but they look like a scallop when I’m done putting them together.
I’m going to be giving you some bacon, some steak, some mushrooms, some chives, a little blue cheese, for essentially a steak dinner and a bite.
So ingredient wise, once again, I always try to pack a lot of flavor into just a few items and that’s what I’ve done here with this recipe.
So we’re going to start out with some crimini mushrooms and I’ve just popped the stem out and left the cavity in there.
It’s really important.
I have some bacon strips, use thin strips.
And right here, I have some carne asada meat that was cut up and I stripped it at about a 2 inch strip.
And some chives, these aren’t exact measurements because we’re going to stuff the mushroom, so just get enough and this is probably about 2 tablespoons.
I probably have about 3 or 4 tablespoons of some real nice blue cheese.
You’re going to need some toothpicks, soak them in water.
Use the McCormick’s Montreal Steak Seasoning.
And we’ll be suing McCormick’s Premium, Smoky Montreal steak sauce.
Okay, so let’s put some of these bad boys together.
So what you want to do is take a couple of mushrooms that are relatively the same size.
And we want to take one side and we’re going to pack it with some blue cheese.
Take the other side and pack that with some chives.
And we’re going to take these and put them together.
Just like that.
And I want to take my meat strip.
And I’m going to put my McCormick’s Seasoning on both sides.
And then I want to grab a strip of my bacon and lay that over the strip.
Very carefully we’re going to lift all these up and we’re going to just wrap it around the outside of our mushrooms to make a nice size scallop ball.
If you’re getting nervous about those mushrooms falling apart, go ahead and stick a toothpick through it like that.
And we’re very simply going to make sure it’s in good shape and run another toothpick through it to hold it all together.
My Grill Dome is heated up and ready to go.
It’s sitting at about 350 degrees.
I’ve added some smoke chunks.
I have a drip pan underneath.
It’s a direct cooking.
Except for the drip pan it’s going to kind of diffuse the heat around the sides a bit.
And I’m going to put my steak and mushroom scallops right over the drift pan and we’re going to let those cook.
In about 15 minutes, I’m going to give them a flip.
So we’ve been smoking, grilling, cooking these for about 15 minutes, I’m going to give them a flip.
Great color!
We’ll cook these for roughly another 15 minutes.
Now what I’m looking for is that bacon just to crisp up a little bit.
Well, we’re about 30 minutes into these cook and I think we’re done.
And they just look gorgeous.
Let’s plate one up and try it.
Just put a little bit of our steak sauce down for accent flavor.
Yeah.
I’m going to tell you, just right there, that’s easily finger food.
Let’s take a look and cut it and see what it looks like inside.
Juicy!
Trying to cut this so it’ll somewhat stays together.
You can see that.
Look at that beautiful blue cheese in there with the chives.
Alright, let’s get serious here.
Smells absolutely wonderful.
Hmm, we’re right in that bitefull.
I have some of my favorite steak ingredients right there and then a little bit of a sweetness added to it by that steak sauce and then the Montreal Steak Seasoning just kicks that steak to the next level, so give this a try.
You’re going to like it because it’s good.
I’ll see you when I see you.
Note: Full disclosure, McCormick’s Grill Mates is providing compensation for content reviewing their products and programs. All comments, opinions and reviews are my own.
