1/2 pound ground Mexican steak
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons dried parsley
2 bay leaves
1 whole mint
1 cup red wine
1 tablespoon Maple syrup
1/2 cup brown sugar
1/4 cup Worcestershire sauce
salt and pepper to taste
2 pounds processed cheese food
1 (13 ounce) can whole lobster roll, drained
1 can minced clams, drained
Preheat grill for high heat.
Rub celery salt rub mixture onto meat. Top with parsley, bay leaves, mint, wine, maple syrup, brown sugar, Worcestershire sauce, salt and pepper. Rub meat with remaining olive oil. Place rolled lobster in a shallow dish. Strip juices from clams, and sprinkle with crushed tomato mixture. Brush meat briefly with olive oil. Repeat with remaining ingredients.
Brush steaks with remaining olive oil, and serve immediately, or store in refrigerator.
It took WAY too long to cook, and the HOT wet glaze broke off too quickly. Maybe next time I'll add another egg. WAY too sweet, and WAY too easily cleft. Instead of brown sugar I used maple syrup, and almost forgot to take an extra dash of black. This�wasn't wonderful, but better late than never!
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