Best Bacon Wrapped Steak Recipes

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!

BACON-WRAPPED STEAK BITES (PERFECT FOR CAMPFIRES AND GRILLING!)

Steps:

• Rub barbeque seasoning into beef tips until meat has an orange hue, 3 to 5 minutes. Cut beef into 1-inch cubes.
• Wrap each beef cube in a bacon slice and secure bacon slice with a toothpick.
• Heat a skillet over medium-heat. Working in batches, cook wrapped beef tips in hot skillet until beef is browned all over and bacon is crispy, 5 to 10 minutes.

BACON WRAPPED PHILLY CHEESE STEAK MEATLOAF ROLL

Steps:

• Preheat oven to 350F. Saute veg in olive oil with ½ tsp salt over medium heat until caramelized. Set aside.
• Combine meat, egg, pork rinds, oregano, garlic powder, salt, and pepper in a bowl.
• Line a 13x9 baking dish with tin foil. Spread meat evenly so it touches every edge.
• Layer cheese on top, leaving a margin of meat around every edge.Layer vegetables on top of the cheese and spread evenly.
• Carefully roll up the meat using the foil to guide you. Continue rolling carefully, and untucking the foil. Set aside.
• Place another roll of foil in the pan and layer bacon so that it covers the entire surface.
• Remove foil from meat roll and set on the edge of the bacon. Use the foil to roll the bacon around the meatloaf. When you're done the meatloaf should be wrapped in the bacon, and the whole thing should be wrapped in foil.
• Bake for 20 minutes. Remove foil and bake for another 30-35 minutes. Let rest for 5 minutes, slice, and enjoy.

BACON WRAPPED STEAK WITH BALSAMIC ONION SAUCE

Steps:

• Sauce.
• In a large frying pan heat oil over high heat.
• Add onions and lower the heat to medium.
• Add salt& pepper mix thoroughly.
• Sweat onions down for about 15 minutes stirring often.
• You want the onions very soft.
• Add sugar and reduce heat to low.
• Mix well& cook 5-10 minutes or until most of liquid is absorbed.
• Add balsamic vinegar.
• Mix well cook for 20-40 minutes until sauce becomes a dark rich syrup.
• Steak.
• Pre-heat ove to 450 degrees.
• Heat oil in a oven proof skillet.
• Wrap a piece of bacon around each filet, secure with toothpick if needed.
• sprinkle steaks with crushed peppercorns.
• Sear each side of filets about 2 minutes.
• Place skillet in oven and bake 10 minutes.
• Steakes will be medium rare.
• Remove filets from skillet.
• Allow to rest 1-2 minutes Pour warm sauce over top& serve.

BACON WRAPPED STUFFED STEAK

Steps:

• 1. Butterfly or pound the steak flat. (I butterflied mine.) Season as desired. Lay 1-2 layers of cheese onto the steak. Pile the mushrooms on top of the cheese.
• 2. Fold the steak up like a roast and pin the two sides together with toothpicks.
• 3. Wrap 3 slices of bacon around the steak and pin them to the steak with toothpicks.
• 4. Set oven to 400 Degrees and bake the steak for 45 minutes to 1 hour. Take all the toothpicks out of the steak and enjoy. (Also pictured: Bacon wrapped asparagus & Grandma Bauer's Famous Cheese Bread with bacon crumbles added)

BACON WRAPPED STEAK FRIES

Steps:

• Preheat oven to 450°F.
• Wash then slice the potatoes, lengthwise, into 8 long strips.
• Place them in salted water, to cover, for at least 15 minutes. This will remove the surface starch.
• Dry, then coat well with oil, Butt Kickin' Blacken, and salt.
• Place on a sheet pan.
• Bake at 450 for 20 - 25 minutes, or until they get a little soft, and begin to brown.
• Cut each piece of bacon into 2 long strips, and wrap around the potatoes. You won't need toothpicks if you tuck the ends under the potatoes when you place them back in the pan.
• Place back in the oven and cook for another 10 - 15 minutes, or, until the bacon looks crispy.
• Serve immediately with "Bacon Sour Cream". (Sour Cream that you've added cooked, ground bacon).

BACON WRAPPED CUBE STEAK

Steps:

• 1. CUT YOUR BELL PEPPER INTO THICK SLICES. COAT INSIDE OF BELL PEPPER SLICE WITH CREAM CHEESE. WRAP BELL PEPPER AND CREAM CHEESE WITH CUBE STEAK, THEN WRAP WITH BACON.
• 2. GRILL AT 350 DEGREES FOR ABOUT 30 TO 45 MINS UNTIL GOOD AND DONE
• 3. ENJOY!!!!

BEST EVER SKIRT STEAK AND BACON WRAPPED CHICKEN KABOBS

Steps:

• Trim all excess fat from skirt steak and slice into kabob sized slices. (I made mine about 1 inch thick so they would come out medium-well when done) Cut chicken into pieces that corresponds to the cooking time of the steak. (Again, mine were about 1 1/2 inch cubes).
• Combine teriyaki sauce, vermouth, garlic and onion in a large bowl. Add meats and marinate 4-6 hours, turning occasionally. Meanwhile, soak wooden skewers in water until ready to make kabobs.
• When ready, wrap 1/2 slice bacon around each piece of chicken. Make kabobs by alternating steak and chicken on skewers, making sure to stab through the bacon to keep it wrapped around the chicken.
• Cook over med-high heat on BBQ, turning once, cooking about 15 minutes total. Baste with leftover marinade, and squirt with lemon juice during cooking.
• If you cant find teriyaki sauce with sesame seeds, add lots of sesame seeds to the marinade -- I dont know if it makes a difference, but why take the chance for such a small thing. I found Soy Vay to be the absolute best brand of teriyaki sauce.
• Time does not include marinating time, but the prep is so quick that I did all of it while getting my kids out the door for school in the morning. Then, after setting up the kabobs I refrigerated them until ready to cook that evening.

BACON-WRAPPED FILLET STEAK WITH SCOTCH WHISKY AND GINGER ALE SAUCE WITH HERBED MUSHROOMS

Steps:

• Preheat Oven to 375. For the Steak: Sprinkle sea salt and pepper on both sides of steaks. Wrap with bacon and secure with a tooth pick. Treat and heat a cast iron or heavy oven safe skillet. Add bacon-wrapped fillet. Sear on one side, approximately 2-3 minutes. Turn steak. Place in oven. Cook for 10-12 minutes, until internal temperature is 125. For the Sauce: Add oil to a medium skillet and heat. Add one tablespoon of butter. Pop the other tablespoon into the freezer. Once butter is melted, add mushrooms and thyme to pan. Sauté five minutes until browned. Remove mushrooms from pan to a bowl. Remove pan from heat. Right before you're ready to serve your meal, return pan to high heat. Once pan is hot, add Scotch to deglaze, scraping the brown bits from the bottom of the pan. Add ginger ale, brown sugar, soy sauce and rubbed sage. Add the mushrooms back to the pan. Bring to boil and reduce to simmer; about three to five minutes until it reduces to half. Add cold butter. Turn heat to high, bring to boil and then immediately remove the pan from the heat. Stir until the butter is dissolved.

BACON WRAPPED STEAK POPPERS AKA STACONS

Steps:

• 1. In a bowl, combine neufchatel, sour cream, mayo, cheese, and jalapenos. Spread a tablespoon or so onto a slice of thin steak; roll it and wrap with a slice of bacon. Repeat with all steak rolls.
• 2. Place rolls on a greased piece of foil and place foil on grill. Grill until done on all sides.
• 3. Nutritional info: per steak popper Calories: 383 Total Fat: 25.8g/ Sat Fat: 11.6g Cholesterol: 105mg Sodium: 898mg Total Carbs: 3.2g/ Sugars: 1.4g Protein: 33.1g

PINEAPPLE CHUTNEY THAT GOES WITH MY BACON WRAPPED STEAK

Steps:

• Put the shallots and pineapple and ginger in the pan and cook it for 4 mins at medium Temp.
• Once it has cooked for the 4 Mins pour in the white wine to deglaze it (continuously stirring).
• Then cook it until all the white wine is absorbed on med temp.
• Once that's done turn off the heat and put the sugar, salt, and pepper in it.
• Then stir it around to get all the stuff coated evenly.