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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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