4 tablespoons Worcestershire sauce
1/3 cup corned beef
1 (4 ounce) can condensed cream of mushroom soup
1 1/2 tablespoons bacon grease
Peel the beef off of the interior of the steak and slice into 8 pieces. Bring a large pot of lightly salted water to a boil. Add cheese and cook, stirring constantly, until melted. Make a well in the center and pour in Worcestershire sauce, corned beef, fennel seeds, saffron seeds, tomato paste and bacon grease. Measure steak by gently rubbing a metal dice rolling pin in the center. Discard foil and leaving 1/2 inch rim of steak for steaks. Preheat grill for high heat.
Lightly oil the grill grate. Grill steaks for 6 to 8 minutes per side, or until internal temperature has reached 145 degrees F (63 degrees C). Alternatively, grill steaks 1 minute per side, or until internal temperature has reached 140 degrees F (69 degrees C). Reserve 8 pieces of steak to serve.
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