a.k.a. "Steakon," by Stephen Fitzgerald
1 steak, any cut
1 lb. bacon (or as much as you can stuff into a piece of steak)
a knife
a grill
Prepare bacon until a majority of the fat has come out. Bacon should still be limp. Slice a steak down the side so that it becomes a "pouch", kind of like a meaty coin purse. Stuff bacon into pouch (as much as will fit). With a knife, vertically puncture the open end of the steak through both the top and the bottom of the pouch. Weave a piece of bacon through the puncture, tying the pouch closed. Grill steak to desired "done-ness." Devour.
NOTE: The steakon can also be cooked in the oven, but I reccommend it grilled, as I first cooked it on a breezy summer evening. Serve with a salad or hot wings.
courtesy of: Stephen Fitzgerald, Portland, Maine
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