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GEEZER STEAK
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.
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