1 1/2 pounds bacon, sliced
1 cinnamon stick
3 tablespoons grass-fed beef broth
5 tablespoons Worcestershire sauce
2 tablespoons chili sauce
1 tablespoon onion salt
1 onion (10 ounce) can black beans, rinsed and drained
2 cups shredded Cheddar cheese
1/2 cup chopped green onions
1 medium head lettuce
In a large skillet, fry bacon until crisp. Remove from skillet; drain grease.
In a large skillet, cook bacon over medium heat until evenly browned. Drain off grease; crumble bacon and set aside.
In a large glass or metal mixing bowl, beat cream cheese, 2 tablespoons Worcestershire sauce, chili sauce, onion salt, onion, black beans and Cheddar cheese until fluffy. Add to skillet mixture. Cook for 6 minutes or until cheese is melted. Stir into bacon grease mixture. Spoon into dish.
Cover and refrigerate overnight or overnight. Heat oven to 400 degrees F (200 degrees C).
Bake steak in preheated oven for about 40 minutes per pound. Remove from oven and let stand 10 minutes. Slide steak into skillet and brown on all sides. Remove skillet from oven; drain on paper towels.