A delightful twist on the classic grilled filet mignon, enhanced with a savory marinade and wrapped in crispy bacon.
Combine the soy sauce, olive oil, and black pepper in a zip lock bag.
Ensure the marinade is well-mixed before adding the steaks for even flavor distribution.
Place the beef steaks into the marinade, seal the bag, and refrigerate for 2-3 hours.
Turn the bag occasionally to ensure all sides of the steaks are coated.
Pre-cook the bacon slightly in a skillet until it begins to render fat but is still pliable.
This step helps the bacon crisp up better during grilling.
Wrap each steak with a slice of bacon, securing it with a toothpick.
Ensure the bacon is tightly wrapped to stay in place during cooking.
Grill the steaks over medium-high heat for about 6-8 minutes per side, basting occasionally with the marinade.
Use a meat thermometer to check the internal temperature for your preferred doneness.
Let the steaks rest for 5 minutes before serving.
Resting allows the juices to redistribute, ensuring a juicy steak.
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