Steak With Tomato Bacon Salad Topper Recipes

Steps:

• Preheat the oven to 300 degrees F.
• In a small bowl, combine the star anise, clove, and black pepper. Dust each piece of bacon with the spices.
• Heat a large, oven-safe saute pan over low heat until hot. Add the seasoned bacon and cook for 10 minutes. Transfer the pan to the preheated oven and cook for another 10 minutes.
• Place a large saute pan on the stovetop. Add the coriander to the pan and then place the metal cooling rack on top of the pan. Scatter the mushrooms in the steamer basket and place the basket on top of the cooling rack. Cover the saute pan, cooling rack, and steamer basket with aluminum foil. Turn the burner on low heat and allow the mushrooms to smoke for 10 minutes. Carefully remove the steamer basket and metal rack from the pan. Dump out the coriander. Place the pan over medium heat, add 1 tablespoon butter and the smoked mushrooms. Saute the mushrooms until crispy, about 6 to 8 minutes. Add salt, and pepper, to taste.
• Remove the mushrooms from the pan, and in the same pan add 1 stick butter. Melt the butter over medium heat until the foam subsides and butter just begins to turn brown. Stir in the thyme and cook, stirring, until the butter is golden brown. Season with salt and pepper.
• Remove the bacon steaks from the oven. Pour the browned butter over the steaks and serve each with mushrooms on the side.

Steps:

• Wrap 1 slice of bacon around the edge of each steak, and secure with a wooden pick.
• In a medium skillet, heat oil over medium-high heat. Cook steaks for 4 to 6 minutes per side, or until steaks reach desired degree of doneness.
• In a small bowl, combine brown sugar, butter, and chipotle mustard. Spread on steaks, and cook briefly to melt sauce. Serve immediately.
• Note: Remove wooden picks from steaks before serving.

Steps:

• In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and capers.
• Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
• In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
• Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!

Steps:

• Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.

Steps:

• Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.
• Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.
• Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.

Steps:

• In a large bowl, combine lettuce blend and tomatoes. Drizzle with dressing; sprinkle with cheese and bacon.