Steak and Bacon Salad
Steak and Bacon Salad
Ingredients
FOR THE STEAK:
3 tbsp. olive oil
1 tbsp. adobo sauce (from a can of chipotle
peppers)
1 tbsp. Worcestershire sauce
1 tbsp. honey
1 tsp. dried oregano
2 strip steaks (1 1/2 inches thick), extra fat trimmed
Kosher salt and black pepper, to taste
FOR THE DRESSING:
1/2 c. mayonnaise
1/4 c. sour cream
2 tbsp. buttermilk
1 tbsp. minced chipotle peppers in adobo sauce
1 tsp. honey
1 tsp. Worcestershire sauce
Black pepper, to taste
FOR THE SALAD:
1 10-ounce package mixed lettuce
1 pt. grape tomatoes, halved if large
3/4 c. crumbled blue cheese
1/2 c. pecans, toasted and chopped
8 slices thick-cut bacon, cooked
Fried onions, for topping
Directions
1For the steak: Combine the olive oil, adobo sauce,
Worcestershire sauce, honey and oregano in a jar and shake vigorously. Pour
into a resealable plastic bag and add the steaks. Seal and rub the marinade
into the meat. Let marinate in the refrigerator for 2 to 4 hours.
2For the dressing: Combine the mayonnaise, sour cream,
buttermilk, chipotles, honey, Worcestershire sauce and pepper to taste in a
bowl and mix well. Refrigerate until ready to serve.
3Remove the steaks from the marinade, pat dry and season
with salt and pepper. Preheat a grill or grill pan to medium high. Grill the
steaks until medium rare, about 5 minutes per side. Remove to a cutting board
and let rest 10 minutes, then thinly slice against the grain.
4For the salad: In a large bowl, combine the lettuce,
tomatoes and blue cheese. Add a little dressing and toss, adding more if
needed. Add the pecans and toss.
5Pile the salad on to plates and top with the steak. Top
with 2 slices of bacon and fried onions.
To make your own fried onions: Soak 1 thinly sliced
onion in buttermilk for 1 hour, then drain. Working in batches, remove the
onion slices, toss in flour seasoned with salt and cayenne and fry in 375 ̊
canola oil until golden brown, about 2 minutes. Season with salt.
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