• Allow the beef to sit outside of the refrigerator for about 20-30 minutes. Rinse the beef and pat dry with paper towels. Cut into 1 1/2 to 2 inch pieces. Put onto metal skewers (if wrapping with bacon, wrap them first) alternating between beef and tomatoes.
• Heat heavy cream and butter on low to medium heat for about 5-8 minutes. Remove from heat and add a little bit of salt.
• Heat gas grill on high heat for at least 10 minutes. Turn down to about medium heat and oil the grates using a paper towel and tongs. Grill the skewers for about 3-4 minutes on each side. And then grill again on each side for about 1-2 minutes. (This depends on how thick you cut them as well as how you like the meat, ours came out at a perfect medium.)
• Remove from grill and allow the beef to rest under a piece of loosely tented foil for at least 5 minutes.
• Return cream to low heat and add Dubliner cheese to the heavy cream. Stir to incorporate and allow the cheese to melt faster. When it's completely melted, add pepper to taste and leave on warm.
• Serve beef with cheese drizzled on top over rice.

Salad

• Whisk olive oil, lemon juice and mustard together. Add salt and pepper to taste. Drizzle over salad and add Dubliner cheese.