Here is a great Southwestern version of a bacon wrapped filet. Using the inexpensive hangar steak,
butterfly 3 or 4 times by carefully cutting to bring each flap of meat into a round like the shape of a filet mignon - although butterflying can mean cutting a thick piece of meat to make it cook more thoroughly, herein I mean using the cuts to take a thin long piece of meat act like a single steak. Lay out a couple strips of bacon for each filet, dust with urfa chile flake, and place thin slices of jalepeno on top. Slowly wrap the steak with the bacon, grill at 500F.
The raisin / caramel sweetness of the urfa chile along with the earthy heat of the jalepeno made this one sing - jalepeno + beef is good, but jalepeno + urfa + beef is better. With a little practice butterflying, it would be pretty easy to fool your guest that you were eating filets!
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