Bacon Wrapped 8 Oz London Broil Food

AMAZINGLY MOIST BACON WRAPPED LONDON BROIL STEAK

Steps:

• Combine the garlic, red pepper flakes, onion powder, black pepper, salt, vinegar and oil in a gallon sized zipper bag.
• Add the London broil steak to the marinade. Allow the meat to marinate for 20 to 30 minutes.
• Lay 1 slice of bacon flat, horizontally, on top of a cutting board or hard surface. Lay a second piece of bacon over the first, in the opposite direction. Then repeat with about half of the pound of bacon, creating a large square in a weaved pattern. Repeat with the second half of bacon, creating a second weaved square.
• Remove the steak from the marinade and place on top of 1 square of bacon slices.
• Carefully, lift the second weaved square of bacon onto the steak. Lift up the loose pieces of bacon from the bottom layer and twist with the loose pieces from the top to secure the bacon layers.
• Preheat an indoor (or outdoor) grill to high temperature or about 400 degrees Fahrenheit.
• Place the bacon wrapped steak onto the grill. Cook for 8 minutes.
• Flip the London broil and continue cooking for 6 minutes for medium well or 8 minutes for well done.
• Remove the steak from the grill. Allow it to rest for about 5 minutes before slicing.
• Slice your bacon wrapped London broil steak, thin and serve hot.

BACON-WRAPPED PORK TENDERLOIN ON THE GRILL OR BROILER

Steps:

• Marinate tenderloins in Recipe #70178 as directed or sprinkle tenderloins lightly with seasoned pepper.
• Wrap tenderloins with bacon slices, securing with toothpicks.
• Preheat right-side burners set to medium or use regular grill with coals set to one side.
• With drip-pan (we use throw-away small aluminum pan) place pork loins over indirect heat. OR, place on broiling pan and broil in oven.
• Grill covered, turning every so often until bacon is brown and cooked on all sides.
• When bacon is cooked and brown pork tenderloins should be done -- usually in 20 to 30 minutes. Recommended internal temperature is 155 dg., but we've never bought one!
• After meat is done, remove and let rest for 5 minutes. Remove toothpicks and cut in 1" to 1 1/2" slices and serve, still wrapped in bacon.

STUFFED LONDON BROIL

Steps:

• Soak bread in milk. Preheat pan on high, add olive oil and onion then cool for 3 minutes. Add garlic and cook for 1 minute. Then add sausage and pine nuts and cook for 5 minutes. Squeeze out juice from bread and spinach and add to mixture along with the dry herbs and season with hot pepper sauce and salt. Heat through while mixing well to incorporate the bread. Cool on sheetpan.
• Cut a pocket into the London broil and distribute fresh herbs inside. Stuff with the above mixture and close with toothpicks. Rub the outside of London broil with garlic and olive oil. Grill for 20 minutes then rest for 20 minutes.
• Boil potatoes in salted water for 20 minutes. Then slice them thick while warm and drizzle with olive oil. Sprinkle with herbs and season with salt and pepper. Grill 15 minutes until brown.

BACON-WRAPPED CHICKEN

Steps:

• Preheat oven to 400°. Flatten chicken to 1/2-in. thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with bacon strip, securing with toothpicks if necessary., Place, seam side down, in a greased 13x9-in. baking pan. Bake, uncovered, until a thermometer reads 165°, 35-40 minutes. Broil 6 in. from the heat for 5 minutes or until bacon is crisp. Remove toothpicks before serving.

BACON WRAPPED STEAK

Steps:

• preheat oven to 420 degrees F.
• wrap each steak with a strip of bacon.
• put the olive oil in a large pan and heat the pan until you can move the olive oil around easily.
• put your steaks in the pan and if you hear a sizzling noise that is good if not take the steaks out and heat it longer.
• cook the steaks for 1 min on each side.
• place the rosemary (or thyme) sprigs, garlic, and butter in the pan with the steaks.
• flip steaks and continue to cook them 1 minute on each side until they have cooked a total of 3 minutes on each side.
• put the steaks in the oven for 8 mins .
• remove steaks from the oven and let them rest for 2 minutes.
• remove the rosemary (or thyme) sprigs and the garlic from the pan, leaving all of the liquid.
• pour red wine into the liquid left over in the pan.
• cook the juices and red wine over low heat until boiling.
• add the juice from the meat resting pan into the mix of liquids left over in the pan and it makes an amazing sauce.
• plate the steak and pour the sauce over it. ENJOY!