Garlic Steak en Croute
Comments:	A steak cooked wrapped into pastry dough is always tender, golden brown and juicier. It is worthed to use dough just to get such a perfect steak, but it is almost sure that everyone will enjoy eating this crunchy, almost burned dough, as they enjoy eating their steak.
Servings:	6
Ingredients	Preparation
Unseasoned meat tenderizer 1 [1-inch / 2.5-cm thick] beef shoulder steak, cut into 6 equal pieces of approximately 3 to 4 inches [7.6 to 10 cm] wide each Salad oil Garlic salt 4 cups [560 h] sifted all-purpose flour* 2 teaspoons [10 mL] salt 1 cup [225 g] shortening Approximately 3/4 cup [190 mL] cold water	Preheat barbecue until just hot. Prepare steak pieces to be barbecued following instructions onto meat tenderizer content. Then coat steaks on all sides with salad oil; generously sprinkling steaks with garlic salt. *Sift then measure flour into a large bowl; mix in salt. Cut shortening into salted flour; stir in just enough cold water to get a light dough. Shape dough into a ball; transfer dough onto a flat floured surface. Roll dough into an approximately 1/8-inch [3-mm] thick rectangle. Cut dough into 6 ovals, each approximately 6 inches [15 cm] wide and 8 inches [20 cm] long. Arrange 1 steak over one half of each oval. Fold dough completely wrapping steaks with dough; lightly wet dough overlap and ends before pressing to seal. Using a fork, prick dough into quite a few places. Transfer wrapped steaks over hot barbecue rack over just hot charcoals. Barbecue wrapped steaks for approximately 45 minutes, turning bundles to brown dough on all sides. Serve immediately.