Proscuito is a great idea, with just enough fat to moisten and enrich the
steak. We wrap proscuito on scallops, and grill with the scallop side on the
grill. I probably wouldn't put the proscuito directly onto the grill with
sirloin either. You're burning up something that tastes great raw.
BTW, you can get an excellent raw cured ham, or "German Proscuito" at Trader
Joes in Cal., for about $10/lb.

"D. Winsor" > wrote in message
...
>
> "Cam" > wrote in message
> oups.com...
> "It's hard to imagine that all of the fat would be rendered."
> "Kent"
>
> "I find bacon fat responds well to ingestion."
> "Cam"
>
> A bit of both actually... There was very little flare-up from bacon fat,
> but sirloin isn't that fatty to start with - nor was the bacon really - so
> I
> guess it got somewhat absorbed by the meat and the Montreal Steak Spice.
> I
> didn't pin or tie the 2 1/2 inch thick bundles, so they were kinda loosely
> laid on where the roll ended. I'd say use leaner bacon and not really
> worry
> about it. It's so flavourful I don't think you'd make a meal of them.
> They're great appetisers though. They're every bit as good as sausage
> grilled and tossed in a good sauce... Well, they are when you're eating
> them with your fingers before the major entree anyway. Maybe they'd be
> good
> with proscuito or West Phalean ham
>>
>
>