Bacon Wrapped ‘Cubed’ Ribeye Steak
>> Preheat oven to 350 while you are preparing your ingredients.
STEP 1 of this recipe may require marinating meat a few hours or even a day before preparing to cook.
As noted above, this step is better if done the day or a few hours before preparing your meal.
Cut your steak into small pieces. ‘Cubes’ if you will. I myself ended up with pieces a bit longer than cubes but will perfect this next time.
Put all your cut meat into a plastic container or ziplock bag. Pour in oil to coat your meat evenly. Now pour in seasoning of your choice. Place the lid on your container or zip up your bag. Shake until oil and seasoning is evenly coating your meat. Place in the refrigerator to marinate.
A few hours later or the next day, gather your marinated meat and also your bacon that has been sliced in half (or 1/4 if your meat is cut small). Begin wrapping each pieces of meat with a piece of bacon. Place each piece in a baking pan (see ‘notes on the recipe’ below). Place in the oven on middle rack at 350 for 30 minutes. Time may be adjusted depending on the cut size of your meat, how well you prefer it cooked, and how crispy you want your bacon.
Pull from the oven and let cool for a couple minutes. Plate and enjoy! I made this recipe to enjoy with another recipe: BEER BRUSSEL SPOUTS WITH BACON AND ONIONS
NOTES ON THE RECIPE:
* When cooking your meat in the oven, it may be best to use a rack (spayed with oil) to place in your baking dish. Place your bacon-wrapped meat on the rack to cook, allowing the drippings to drop into your baking dish.
* You could try cooking your dish half of the time with foil, preventing it from drying out but take off the foil for the last half to allow the bacon to crisp.
* You have many opportunities to make adjustments to this recipe. You can chose to use any flavor of bacon, any seasoning, or even a different meat.
* This was my first attempt at this recipe and I am open to any suggestions or ideas on how to improve it.