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Steak with bacon vinaigrette and blue cheese:
Makes one steak, 3 cups salad, and 1/3 cup vinaigrette
Total time: about 30 minutes
For the Steak -
COMBINE; Press On:
2 T. brown sugar
1 1/2 t. ground black pepper
1/2 t. kosher salt
1 New York Strip Steak, 1-1/2" thick (12-16 oz)
For the Salad -
TOSS Together:
3 Cups romanine lettuce, chopped
1/2 cup cherry tomatoes, quartered
1/3 cup blue cheese, crumbled
SAUTE; Deglaze and Finish With:
1 strip thick-sliced bacon, minced
2 T. shallots, minced
1/3 C red wine vinegar
2 t. brown sugar
1 t. dijon mustard
Salt and pepper to taste
2 T. olive oil
Drizzle vinaigrette over; Serve with:
Prepared salad and steak
Baked potatoes
Preheat oven to 450 degrees; heat an oven-proof non-stick skillet over medium.
COMBINE 2 T brown sugar, pepper, and salt in a bowl. "Press" sugar mixture onto both sides of the steak, then sear it on one side until browned, about 5 minutes. Flip steak and brown the second side for 2 minutes, then transfer pan to the oven to finish(about 8 minutes for med-rare). Remove steak and let rest on a cutting board.
TOSS lettuce, tomatoes, and blue cheese together while steak is in the oven; chill until ready to serve.
SAUTE bacon in a small skillet over medium-high heat until crisp; add shallots and cook until soft, about 2 minutes. Deglaze with vinegar, then whisk in 2 t. brown sugar, mustard, salt, and pepper. Finish vinaigrette with oil and keep warm.
To serve, cut steak in half and place each half on serving plates. Divide salad between the steaks.
Drizzle the steak and salad with the warm vinaigrette. Serve with baked potatoes, is desired.
Courtesy of [Email]C@H.[/Email]
Barbara
edit: &*@m! typos!!
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