2 tablespoons olive oil
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried red pepper
1 clove garlic, crushed
salt to taste
ground black pepper to taste
1 onion, cut into 1 inch pieces
1 small tomato, diced
1/2 cup shredded mozzarella cheese
1/4 cup salsa
1 (16 ounce) can sliced ripe olives
1 (8 ounce) can sliced mushrooms, drained
1 pound ground pork
3 slices Cheddar cheese
1 teaspoon ground black pepper
In a medium, large bowl, mix olive oil, basil, oregano, red pepper, garlic, salt, pepper and onion. Cover and refrigerate for at least two hours.
Preheat grill for medium heat.
Lightly oil grate; heat grill for medium heat. Brush steak with pork marinade, and place on grill. Grill for 3 1/2 to 5 minutes on each side, or until internal temperature of steak reaches 170 degrees F (72 degrees C). At this point, flip and cook for 2 more minutes. Grill for more time, until internal temperature of the steak has reached 180 degrees F (70 degrees C). Loosely pack steak into a medium glass or plastic sandwich bag.
Slice steak and cut into 1-inch cubes. Preheat grill for medium-high heat, and grill for 4 minutes on each side, or until internal temperature has reached 170 degrees F (72 degrees C). Assembly of the marinade: Place meat in a medium bowl, add water, and stir to dissolve. Place olive oil in a medium saucepan. Bring to a boil; cook, turning occasionally, for 3 to 4 minutes or until meat is browned. Remove from heat.
Stir salsa, cheese, bacon strips, onions, tomato, mozzarella cheese, eggs, salt, pepper and Cheddar cheese into meat mixture. Stir gently until well blended. Refrigerate marinade 1 hour before grilling steak.
Slice steak into small pieces, and place on grill. Grill over medium heat for 10 to 15 minutes per piece of steak, or until no longer pink in center. Serve marinated steak on slices of Cheddar cheese, tomatoes and mushrooms.