You'll use the back straps, butterfly cut the steaks .25in thickness then pound them out until their thin. Marinate in Italian dressing over night. Next you'll need to towel dry each steak, spread a generous portion of cream cheese over the steak, sprinkle alittle basel and add a jalapeno wedge. Next roll the steak up and wrap bacon around it and spike it with a tooth pick. Just before grilling add crack pepper and Tony Chacher's cajun season.
I CAN'T BE RESPONSIBLE FOR ANY ONE GNAWING A HAND OFF :t
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