Steak Mac & Cheese

Combine the olive oil, soy sauce, lime juice and brown sugar in a mixing bowl and whisk well to dissolve the sugar. Add the flank steak to a ziplock bag, then pour the marinade into the bag and seal. Allow to marinate for at 30 minutes.

Preheat the oven to 350°F. Add the block of cheddar to the middle of a glass baking dish. Pour the macaroni into the dish around the cheese. Add one diced onion, the milk, salt and pepper to taste, the parmesan and the mozzarella. Stir the pasta mixture without moving the block of cheddar. Insert 3 shot glasses on one side of the cheddar, then three on the other side (evenly spaced). Bake for 45 minutes.

In a bowl place the ground beef, the oregano, salt and pepper. Mix the spices into the meat and form 6 balls. Add a slice of cheddar over each meatball. Remove the flank steak from the bag and lightly pat dry. Cover each ball of ground beef with a flank steak and hold in place with kitchen twine. Put the BBQ spices on a plate and roll each ball in the spices to cover. Heat the griddle to 375°F. Add 1 tablespoon of butter and sear the meatballs on all sides. Remove from the griddle and cut four small openings in the meat. Fill the openings with diced onion. Put the meatballs on a baking sheet and bake for 20 minutes.

Once the macaroni and cheese is cooked, stir to combine. Remove the shot glasses. Add the meatballs to the spaces where the shot glasses were. Garnish the pasta and meatballs with the parsley. Serve and enjoy!