Sep 03 2008
BLT Steak Minis – recipe
Some of you may remember the BLT Steaks that my husband made (and I blogged about) back in June of 2007. They were a really big hit (you can read about it here and here – I couldn’t find the other trackbacks).
So, as I said yesterday, I am trying out some new recipes – or new constellations of old recipes – for my future house warming party. You can never be prepared too far in advance (yes, I am already making Thanksgiving plans…and I am late – I usually have it all planned out by mid August!).
This time, I decided to take something that has some amazing flavor and turn into into a sort of finger food.
It was a BUST – I was so disappointed.
While all the ingredients were the same, once the steak is cut into a thin slices and layered over the tomatoes, lettuce leaf, and topped with bacon it is cold. And nobody likes a cold steak.
To top it off, I tried to squirt the sauce into each spoon using a syringe – another bust – it just squirted everywhere else. To top off the whole disappointing experience the spoons were even colder than the steak and cold spoon and cold steak just doesn’t jive very well together.
The steak needs to be sitting in the sauce, like here:
Such a disappointment. This could have been such a beautiful work of art. But, what is beauty without flavor? Nothing worth eating.
That’s disappointing. No way to tweak that at all? hmm.. Keep the steak warm?
i meant to add-is that even possib;e?
the whole deliciousness of BLTs comes from the flavor of iceberg lettuce mixed with the salty bacon and natural flavor of the tomato. iceberg lettuce really does have a flavor other than water, contrary to popular belief, and i don’t think you have a proper BLT w/o iceberg. maybe it tastes good still, but in my opinion, its not the same.
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