Instructions, one steak per person:
Butterfly fillet a thick-cut (1”+) Angus sirloin steak: cut it
in half through the middle, leaving a meat hinge between 2 pieces of ½” steak.
Grind a bit of fresh pepper over both sides, and sprinkle on ½ tsp of ground
lemon grass.
Layer onto one side of the opened steak:
- 2 or 3 fresh basil leaves.
- 2 strips cooked & drained thick cut bacon. Leave it just a little chewey.
- 3 or 4 rings of freshly grilled onions.
- 1 tsp crumbled bleu cheese.
- A few julienned sun-dried tomatoes
On the other side of the opened steak:
- Drizzle 1 teaspoon balsamic vinegar.
Close the steak, enclosing the bacon and other ingredients.
Tie the steak shut with a couple of pieces of food-safe twine.
Brush both sides of the steak with olive oil. Grind a little
fresh pepper on one side, and place the steak, seasoned side down on a hot
grille, immediately lowering the flame to medium or medium low.
When it’s ready to turn, re-apply a little olive oil to the
top, grind a little fresh pepper onto it, and flip that side down. You should
only have to turn the steak once. Depending on how hot your grille is, five
minutes a side may be enough.
Serve with a good stout or Belgian beer. Share with good
friends.
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