Grilled Stuffed Steak ala ~DKBB~

Grilled Stuffed Steak ala ~DKBB~

1½ lbs round or flank steak

1½ cups Italian bread crumbs

2 Tbsp. dried parsley

3 cloves garlic, minced

½ tsp. Hungarian paprika

6 thin slices bacon

6 thin slices provolone

Salt and pepper (optional)

• Leaving steak in large one piece, pound it to ¼ inch thickness; salt and pepper both sides of steak if desired.
• Cook bacon to flexible (but not crisp) state; remove from grease and drain on paper towels.
• Combine the bread crumbs, parsley, garlic, and paprika and cook in 1 to 2 Tbsp. of the bacon grease.
• Cover the steak with the bread crumb mixture, then layer on the bacon strips and the provolone; roll it up tight (lengthwise) and tie it with kitchen string if desired (to help hold it together while you do the following step).
• Cut the roll into 2 to 3 inch widths, skewering each width onto a metal or wooden-soaked skewer (using toothpicks to help hold each roll together as needed); depending upon skewer size, you should be able to get 2 or 3 rolls on each skewer.
• Grill the skewers for approximately 15 to 20 minutes, turning frequently to be sure every side is cooked.

Serves 2 to 4.

Cheesy Steak Bake ala ~DKBB~

Cheesy Steak Bake ala ~DKBB~

(my version of a tried and true recipe)

1 lb. steak tips (or, you can cut a round steak into 1” chunks)

1 cup sharp cheddar cheese, shredded

1 cup fontina or gruyere cheese, shredded

6 slices bacon

8 oz. fresh mushroom slices

2 small white onions, thinly sliced

2 cloves garlic, minced

½ Tbsp. herbs de Provence

Kosher salt and freshly ground pepper to taste

OPTIONAL: 1 pkg. Simply Potatoes diced potatoes

• Preheat oven to 375° F.
• Cut bacon into small pieces and fry (do NOT let the bacon get crispy as it will be baked further later); remove from pan and allow bacon to drain.
• In a large skillet over high heat, sear the steak until browned on all sides; if using, add diced potatoes now.
• In bacon pan, remove excess bacon grease, leaving about 1 Tbsp., and sauté onion slices and mushrooms on low heat for 8 to 10 minutes, adding salt and pepper to taste; add garlic in last 2 minutes.
• Place steak pieces (and diced potatoes, if using) in a large baking dish, sprinkle with bacon pieces and sautéed veggie mixture; cover with shredded cheese; sprinkle all with herbs de Provence.
• Bake for 15 to 20 minutes or until cheese is melted and bubbly and steak pieces are cooked through.

Serve hot as is or over bed of rice with beef au jus.

The leftovers are wicked good warmed up and served with a poached or fried egg on top. If you did not use the diced potatoes in your recipe, serve this gastric delight over a bed of hash browns.