Jun 12 2007
That’s right – Bacon, Lettuce, and Tomato on a nice juicy Steak! And, you don’t even have to have a grill!
I chose this recipe from an old Better Homes & Gardens special issue that my mom gave me. Then, my husband was kind enough to make it for dinner. Oh, it was so delicious! In many ways, it reminded me of eating ribs at Tony Roma’s…which gave me some ideas for my next BBQ sauce for ribs.
2 12-oz Steaks
1 teaspoon of diced fresh Thyme, minced
1/4 teaspoon of grated Parmesan cheese
1/2 Cup of Balsamic vinegar (with only 6% acidity)
2 teaspoons of Forest Herb Oil
8 slices of Bacon
1 large Heirloom Tomato, sliced
2 leaves of “Red Salad Bowl” Lettuce
Season the steaks ahead of time with rosemary, garlic, salt, and pepper (sorry, I don’t know how much of any of them, so just use good reason). In a grill pan, cook steaks on high heat for 7 minutes each side. In the mean time, cook the bacon in a pan on medium-low heat until crisp. The lower temperature will keep you from burning the bacon as easily.
Prepare a balsamic vinaigrette by combining the thyme, Parmesan, salt, and pepper with the balsamic vinegar and oil. Pour the vinaigrette over the bacon. Cook, stirring constantly, for about 1 minute.
To serve, Place a steak on a plate, layer it with a strip of bacon, 1 slice of tomato, and 1 leaf of lettuce and drizzle with the cooked vinaigrette.
Serves 4 (in theory you are supposed to halve the steaks, but it was so yummy that we ate them all – so, for us, it made 2 Servings).