Ingredients, per serving:
1 ten-ounce sirlion steak, thick cut. (Actually any boneless steak that is of sufficient quality for barbecue is fine.)
3 strips bacon, mostly cooked (still chewy)
1 TBSP red onion jelly
1 TBSP fresh thyme leaves, washed, chopped
2 tsp fresh ginger, finely shredded
1 ounce Mozarella cheese, sliced
salt & pepper to taste
Directions:
While the barbecue is pre-heating at a high heat, slice through the steak, leaving one edge connected ("butterfly fillet"). Season with salt and pepper inside and outside.
Spread Red Onion Jelly thickly on one side of the steak. Layer the shredded ginger and chopped thyme over the jelly; then the bacon and cheese.
Close the steak, and press it firmly with a spatula to keep it closed.
Place on the hot barbecue, and immediately turn the barbecue to medium-low. Cook until done in the center (at least 140 degrees). Serve with fresh veggies, baked potato, and red ale or stout.
Comment: less thyme. More jelly (double it). More ginger, or a better way to capture its flavor. Consider other cheeses: white is right, but needs more zing: Parmesan-Reggiano? Asiago? Romano? Maybe Bleu? Add some garlic. Consider food processing herbs w/ garlic (coarsely) and maybe some lime juice.
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