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Grilled Bacon Wrapped Steak and Shrimp Wilted Salad

Testing some tenderloins wrapped in bacon marinaded in Uglyade. The salad is identical to our Mango Shrimp Salad except without the mango's and using queso fresco cheese instead of shredded colby. Well, and it’s a wilted salad if you dig it that way too.. To get this dinner to the table takes no time at all however, you do have to plan a day before.
Course Main Course
Style American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2
Calories 901kcal
Author Shawn

Ingredients

Steak Parts

  • 12 oz tenderloin medallions (you could also use pre-wrapped)
  • ¼ cup Uglyade
  • 4 oz bacon (='s 2 strips)

Salad Parts

  • 1 lb shrimp
  • 12 oz lettuce
  • 3 oz tomato (roma )
  • 1 oz queso fresco
  • 1 oz Uglyade

Instructions

Grill Steak

  • A day before add steaks to zip lock bag with Uglyade marinade. Close and place in fridge for next day.
  • Grill day pull steaks from fridge and wrap a slice of bacon around each one. Pin bacon to tenderloin with a toothpick.
  • Cover with Dawgs Bark and let sit on counter. Go get your pit started. I used my Old Smokey , use what you have.
  • Place coals to the side so you can have a hot side and not so hot side.
  • I like a fresh tenderloin rare to even blue (really rare). These steaks were cooked on colder side of pit 3 minute flip, 3 minute flip, and 3 minute flip on hot side for cross grill marks. To get a medium cooked I’d put steaks as far away from fire as possible. Doing this way you’re almost baking. You’ll have to keep an eye on them but for medium go for 5 minute flip, 5 minute flip, 5 minute flip, and 5 minute flip pull meat.

Salad Build

  • The salad was purposely done 2nd because I was wanting hot shrimp dumped on cold salad.
  • So, cut up your salad parts, there’s not much lettuce and tomato.
  • Place strategically on dinner plate.
  • Crumble queso fresco over salad.

Saute Shrimp

  • Nothing fancy was done to the shrimp.
  • When defrosted in a medium high heat pan drizzle some olive oil in.
  • Drop in shrimp and a dash of salt.
  • Slap around until shrimp are almost pink or pink (your preference)

Finish It Out

  • Dump hot shrimp over plated salad.
  • Place steaks.
  • Drizzle Uglyade (1-2 ounce all over everything).
  • There ya go! Have fun with it.

Notes

I like wilted if not room temperature salad and fruits for that matter. If you don’t like wilted salad let shrimp cool down before the great shrimp dump.

 

➕ Nutrition
Nutrition Facts
Grilled Bacon Wrapped Steak and Shrimp Wilted Salad
Amount Per Serving (355 g)
Calories 901 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 14g88%
Cholesterol 727mg242%
Sodium 2422mg105%
Potassium 1282mg37%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 95g190%
Vitamin A 1360IU27%
Vitamin C 24.2mg29%
Calcium 479mg48%
Iron 8.8mg49%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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