GEEZER STEAK
Instructions:
- 2 large round roasts
- pepper
- garlic powder
- onion powder
- 1 lb thick bacon
- 2 cup salt
- 2 tbs water
- 1/2 lb margarine
- Season steak with pepper, garlic and onion powder.
- Wrap bacon around sides of steak but leave top and bottom exposed. Tie bacon to steak with string near top and bottom securely anchoring bacon to steak.
- Combine salt and water to make paste. Mound about 3/4 of mixture over top of steak, covering meat completely.
- Place steak Bon rack over hot coals, salt side down, and char-broil 8 minutes.
- Turn steak over and carefully remove salt crust. Turn over again and place salt crust on side not cooked, patching crust if necessary.
- Turn over again and broil another 8 minutes.
- Remove steak from grill and discard crust and bacon.
- Slice meat on diagonal every 2in.
- Heat margarine in large skillet until foaming and lightly brown.
- Place a few slices at a time in skillet and cook to desired doneness. 1 minutes on each side for each degree. Serve.