Steak Salad is a fancy meal that can be enjoyed as a healthy lunch or dinner. Perfect medium-rare steak, crispy bacon, avocado, and fresh tomatoes are served over a bed of vinaigrette-tossed lettuce.
Red Wine Vinaigrette (Note 4):
- 1/3 cup olive oil
- 3 tablespoons
red wine vinegar
- 1 tablespoon
- 1 small shallot, finely chopped (1/4 cup)
- Fry Bacon: Cook bacon on pan (Note 5) over medium heat until crispy, flipping occasionally, 5 to 10 minutes. Turn off heat, and transfer bacon to paper towel lined plate to drain.
- Prep Steak: Pat steak dry with paper towels, and trim off fat. Season both sides with salt and pepper. Spooning 2 teaspoons of bacon grease from pan, drizzle over both sides of steak, brushing all over meat to slather it in bacon grease. Pour out remaining grease in pan, and wipe pan dry with paper towel.
- Cook Steak: Heat now-dry pan over medium-high heat until very hot, then add greased steak. Cook for 2 minutes, flip to other side, cook for another 2 minutes, and flip again. Then flip every minute until medium-rare in thickest part (120 to 125 F), 3 to 5 minutes longer depending on size of steak. Transfer to cutting board, and let rest for 10 minutes while you work on next step.
- Assemble Salad (Note 6): Whisk all vinaigrette ingredients in bowl until emulsified. Toss vinaigrette with chopped romaine lettuce until nicely moistened. Arrange lettuce, tomatoes, and avocado on 4 large plates or bowls. Crumble bacon on top.
|Makes 4 Servings|
|Amount Per Serving:|
|Total Fat 27g||41%|
|Saturated Fat 5g||24%|
|Net Carb 4g|
|Total Carb 9g||3%|
|Dietary Fiber 5g||19%|
This looks fabulous – though I’d have to omit the Avocado (darned things taste like dish soap to me)… and definitely add the onion. It’s good to see you use the bacon drippings to cook the steak. Bacon really does make everything better.
Just one note – I’ll definitely be using a cast iron skillet to cook the bacon and sear the steak – Heating any sort of non-stick cookware to a high temperature can significantly increase the probability that potentially toxic elements of the non-stick coating will leach into the food. Not that I have anything against non-stick – my favorite cookware is a non-stick set made by Ausker… but nothing beats cast iron for searing.
So, what do you do with the cooked bacon? I just added it crumbled up to the salad.
That’s correct. See Step 4, last sentence: “Crumble bacon on top.”
Sounds yummy but I wouldn’t use Strip Steak. Way too lean. I’d go for ribeye or porterhouse or t-bone, whatever’s on sale.